1In a bowl, combine 8 oz of high-quality white chocolate.
2In a bowl, combine 8 oz of high-quality white chocolate.
3In a bowl, combine 8 oz of high-quality white chocolate.
4Heat 0.5 cup of heavy cream in the microwave until hot and steaming, but not boiling.
5Heat 0.5 cup of heavy cream in the microwave until hot and steaming, but not boiling.
6Heat 0.5 cup of heavy cream in the microwave until hot and steaming, but not boiling.
7Pour the hot heavy cream over the white chocolate and wait for 2 minutes to melt.
8Pour the hot heavy cream over the white chocolate and wait for 2 minutes to melt.
9Pour the hot heavy cream over the white chocolate and wait for 2 minutes to melt.
10Add 0.25 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
11Add 0.25 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
12Add 0.25 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
13Gently mix with a spatula until the chocolate is melted and smooth.
14Gently mix with a spatula until the chocolate is melted and smooth.
15Gently mix with a spatula until the chocolate is melted and smooth.
16For a super smooth texture, use an immersion blender to blend the mixture.
17For a super smooth texture, use an immersion blender to blend the mixture.
18For a super smooth texture, use an immersion blender to blend the mixture.
19In a separate bowl, combine 1.25 teaspoon of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
20In a separate bowl, combine 1.25 teaspoon of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
21In a separate bowl, combine 1.25 teaspoon of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
22Microwave the solidified gelatin for 5-10 seconds to melt it.
23Microwave the solidified gelatin for 5-10 seconds to melt it.
24Microwave the solidified gelatin for 5-10 seconds to melt it.
25Add the melted gelatin to the chocolate mixture and mix until smooth.
26Add the melted gelatin to the chocolate mixture and mix until smooth.
27Add the melted gelatin to the chocolate mixture and mix until smooth.
28Add 5 tablespoons of cold heavy cream to the mixture.
29Add 5 tablespoons of cold heavy cream to the mixture.
30Add 5 tablespoons of cold heavy cream to the mixture.
31Chill the mixture in the fridge for at least 6 hours until it solidifies.
32Chill the mixture in the fridge for at least 6 hours until it solidifies.
33Chill the mixture in the fridge for at least 6 hours until it solidifies.
34Once chilled, add 3 tablespoons of mascarpone cheese (optional) to the thickened mixture.
35Once chilled, add 3 tablespoons of mascarpone cheese (optional) to the thickened mixture.
36Once chilled, add 3 tablespoons of mascarpone cheese (optional) to the thickened mixture.
37Whip the mixture until it reaches stiff peaks, similar to whipped cream.
38Whip the mixture until it reaches stiff peaks, similar to whipped cream.
39Whip the mixture until it reaches stiff peaks, similar to whipped cream.
Ingredients
8 oz white chocolate
8 oz white chocolate
8 oz white chocolate
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup heavy cream
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
1 tbsp vanilla bean paste
1 tbsp vanilla bean paste
1 tbsp vanilla bean paste
1.25 tsp unflavored gelatin
1.25 tsp unflavored gelatin
1.25 tsp unflavored gelatin
2 tbsp cold water
2 tbsp cold water
2 tbsp cold water
5 tbsp heavy cream
5 tbsp heavy cream
5 tbsp heavy cream
3 tbsp mascarpone cheese
3 tbsp mascarpone cheese
3 tbsp mascarpone cheese
Equipment
bowlmicrowavespatulaimmersion blenderfridge
Tips
Use high-quality white chocolate with cocoa butter listed in ingredients.
Do not boil the heavy cream, just heat until steaming.
The vanilla bean paste is key for the ice cream flavor.
Gelatin is optional but helps stabilize the frosting.
Chill the ganache for at least 6 hours until solid.
Mascarpone cheese is optional but balances the sweetness and adds flavor.