Ingredients: 200ml double cream,¼ cup dried cranberries,4 egg yolks,300ml full fat milk,75g caster sugar,1 tsp vanilla extract,200g white chocolate, coarsely chopped
Instructions:
- In a medium saucepan boil the milk until it starts to bubble gently.
- Remove from flame and set aside.Meanwhile whisk the egg yolks and sugar together for 3 minutes until pale yellow and double in volume.
- Pour the milk on to the egg mixture and stir and then gently pour the mixture back in to the saucepan and simmer very lightly. Stir continuously until the custard mix thickens or coats the back of a wooden spoon.
- Add the chopped chocolate stirring until the heat melts the chocolate.Cool the mixture, stir in the vanilla extract and put it in the fridge to chill.Once chilled, add the cream to the mixture. Stir and combine.
- Pour the mixture into an ice cream machine and churn until frozen.
- Add dried cranberries in the last 5 minutes of churning and let the machine stir them in.
- Transfer to plastic container and place in the freezer for 3 hours before serving.
