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Submitted by Chaya Isaacs
The combination of creamy ice cream interspersed with blueberry sauce just hits the spot.
1 pint Tuscanini Vanilla Gelato, slightly thawed
3/4 cup white chocolate cream (such as Baker’s Choice; see note)
2 teaspoons white liqueur, such as Walders Vodka and Vanilla Liqueur
2 cups frozen blueberries, thawed
1/3 cup water
1/2 tablespoon Gefen Cornstarch dissolved in 1/2 tablespoon water
4 ounces (110 grams) white chocolate chips
Stir white chocolate cream and liqueur into ice cream — it’s okay if cream doesn’t dissolve completely. Refreeze ice cream while making blueberry sauce.
Place berries and water in a small pot.
Stir in dissolved cornstarch and cook over medium heat, stirring, until mixture is syrupy and coats the back of a spoon. Cool.
Remove ice cream from freezer and thaw slightly again. Mix half of blueberry sauce lightly into ice cream, leaving pockets of white among the swirls of sauce.
Melt white chocolate and spread on a lined baking sheet.
Freeze until firm and break into shards.
Serve scoops of ice cream over remaining blueberry sauce. Garnish with white chocolate shards.
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what is white chocolate cream exactly?
We mixed heavy whipping cream with melted white chocolate to create it.