I made this ice cream a few days after seeing it on Monster Mama. My girls love white chocolate and strawberries, and the ice cream is a bonus! I used the vanilla custard ice cream base from the recipe, then stirred in white chocolate chips and fresh strawberries during the last 10 minutes of freeze time in the ice cream maker. I also topped it with a fresh strawberry sauce when serving. It only lasted a day...it was that good!
1 cup milk
2/3 cup sugar
dash of salt
5 large egg yolks
2 cups heavy cream
2 tsp vanilla extract
1/4 cup white chocolate chips
1 lb strawberries, hulled and chopped
In a medium sauce pan, heat the milk, sugar, and salt over medium heat until sugar is dissolved. Place egg yolks in a glass bowl. Whisk, then slowly stream in 1/2 cup of the warm milk mixture while constantly whisking. This will temper your egg yolks. Pour mixture back into sauce pan and reduce heat to low. Stir until mixture thickens and can coat the back of your wooden spoon. Place a fine mesh strainer over glass bowl from earlier, and pour thickened custard mixture through to remove any thickened egg. Place bowl in the refrigerator until cooled, about 30 minutes.
Get your ice cream machine ready. Stir the heavy cream and vanilla extract into the cooled custard mixture. Pour into your ice cream machine and freeze according to manufacturer's instructions. During the last 10 minutes of freeze time, add the white chocolate chips and strawberries to ice cream. Store in an airtight container and place in freezer to set up completely. Enjoy!