The Advanced Professional Pastry Chef by Friberg Bo

Author:Friberg, Bo [Friberg, Bo]
Language: eng
Format: epub
Publisher: John Wiley and Sons
Published: 2003-03-10T00:00:00+00:00

1. Combine the half-and-half and cream and heat to scalding.

2. Beat the egg yolks with the sugar until light and fluffy. Gradually whisk in the hot cream.

3. Place over simmering water and heat, stirring constantly with a whisk or wooden spoon (do not whip), until the custard is thick enough to coat the spoon.

4. Remove from the heat and add the white chocolate, continuing to stir until all of the chunks are melted. Let cool to room temperature, then refrigerate until completely cold.

5. Process in an ice cream freezer according to the manufacturer’s directions. Remove the ice cream from the ice cream freezer just before it is fully churned and thickened; it should be too soft to scoop out. Transfer to a chilled bowl, stir in the cocoa nibs, cover, and place in the freezer. The ice cream will become firmer once frozen. If allowed to freeze completely while churning, the texture could be compromised.

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