I find the process of 'caramelization' fascinating, not to mention delicious, so when I came across this caramelized white chocolate recipe I knew I had to try it. I'm also a huge chocoholic but my obsession is usually with milk or dark chocolate rather than white but I do find it makes a nice change to switch to white once in a while. I ran into a little problem whilst making this recipe - the fat and solids in the white chocolate separated during the baking process but luckily I was able to save it by emulsifying it back together with a blender.

Get the method at the author's website: https://www.deliciouseveryday.com/caramelised-white-chocolate-no-churn-ice-cream/

• As I mentioned in the intro, my white chocolate separated at the baking stage. I'm not sure what caused this exactly but I've seen the same thing happen other times whilst melting in a put as well so I know its a semi common occurrence. I saved it by adding the separated white chocolate to a blender with a little of the cream and mixing to bring the fats and solids back together in an emulsion
• I didn't seem to have enough mixture or white chocolate (perhaps due to the above described problem) to do the swirling step so I just mixed it all in together. Presentation didn't look as nice but the flavor was still good.

The 'no churn' method is great for occasional batches but if you want to get serious about your ice cream making I suggest you invest in an ice cream maker designed for home use.

The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.