Recipe: White Chocolate Ice Cream, White Chocolate Cranberry Pistachio Ice Cream, and White Chocolate Ginger Ice Cream (ice cream maker)

WHITE CHOCOLATE ICE CREAM

2 cups whipping cream (35%)
2 cups milk
1/3 cup granulated sugar
8oz white chocolate, coarsely chopped
2 tsp vanilla

In a medium saucepan over medium-low heat, bring cream, milk and sugar to a simmer.

Place white chocolate in a bowl. Pour cream mixture over top and let stand 5 minutes.

Whisk until smooth, whisk in vanilla. Cover and refrigerate until cold or overnight.

WHEN READY TO MAKE ICE CREAM:
Stir cream mixture and transfer to ice cream maker. Freeze according to maker's instructions.

VARIATIONS:

WHITE CHOCOLATE CRANBERRY PISTACHIO ICE CREAM:
Add 1/4-cup dried cranberries and 1/4-cup chopped raw unsalted pistachios in the last 5 minutes of freezing and let the machine stir them in.

WHITE CHOCOLATE GINGER ICE CREAM:
Add 1/4-cup finely chopped crystallized ginger in the last 5 minutes of freezing and let the machine stir it in