1Place 8 ounces of high-quality white chocolate in a bowl.
2Heat 1/2 cup of heavy cream in the microwave until hot and steaming, but not boiling.
3Pour the hot heavy cream over the white chocolate and let it sit for 2 minutes to melt.
4Add 1/4 teaspoon of salt and 1 tablespoon of vanilla bean paste to the chocolate mixture.
5Gently mix with a spatula until the chocolate is melted and smooth.
6Use an immersion blender to ensure the mixture is super smooth.
7In a separate bowl, combine 1.25 teaspoons of unflavored gelatin with 2 tablespoons of cold water to bloom the gelatin; let it sit for 2 minutes until solidified.
8Microwave the solidified gelatin for 5-10 seconds to melt it, then mix it into the chocolate ganache until smooth.
9Add 5 tablespoons of cold heavy cream to the ganache and mix well.
10Chill the ganache in the fridge for at least 6 hours until it solidifies.
11Once cold and thick, add 3 tablespoons of mascarpone cheese.
12Whip the mixture until it forms stiff peaks, like whipped cream.
Ingredients
8 ounces white chocolate
0.5 cup heavy cream
0.25 tsp salt
1 tbsp vanilla bean paste
1.25 tsp unflavored gelatin
2 tbsp cold water
5 tbsp heavy cream
3 tbsp mascarpone cheese
Equipment
bowlmicrowavespatulaimmersion blenderfridge
Tips
Use high quality white chocolate with cocoa butter listed in the ingredients.
Vanilla bean paste is key for the ice cream flavor.