White Chocolate Ice Cream

Steps

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1. 1
   Warm the milk to 40°C (104°F).
   ▶ ≈0:08
2. 2
   Add powdered milk, half of the sugar, and powdered glucose, then stir well.
   ▶ ≈0:15
3. 3
   Mix the remaining sugar with the ice cream stabilizer and add to the mixture, stirring well.
   ▶ ≈0:21
4. 4
   Add the white chocolate and mix well.
   ▶ ≈0:27
5. 5
   Cook the mixture on medium-low heat to 85°C (185°F).
   ▶ ≈0:27
6. 6
   Cool the custard in ice water.
   ▶ ≈0:34
7. 7
   Refrigerate for at least 4 hours before churning.
   ▶ ≈0:40
8. 8
   Churn the chilled custard according to your ice cream maker's manufacturer instructions, which should take less than an hour.
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9. 9
   Transfer the ice cream to a frozen container and freeze overnight.
   ▶ ≈0:47