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This orange blossom white chocolate ice cream is creamy, light and sweet. Orange blossom water is delicious in baked goods, and this ice cream is no exception. It’s floral yet light with a hint of vanilla and orange. This is the perfect treat for girls night and would make an even better milkshake. You could even make it into a fun float by adding in some elder flower liquor and a little champagne and make yourself a floral cocktail.
Not a fan of orange blossom? Don’t worry, it’s not necessary to have it in the ice cream. You can replace it with a good old vanilla bean and use the white chocolate chunks. Or you can use milk or dark chocolate chunks if that’s your jam!
Above are some products that I personally use and recommend for this recipe and to have for everyday use. The best orange blossom water that I like to use is the nielsen-massey brand. It has vanilla mixed into it so it’s not overly floral and gives it a more sweetness to it. What I like the most about it is that it isn’t an overpowering floral taste where as you use rose water and that will hit you like a truck.
orange blossom white chocolate ice cream
- 2 cups milk
- 1 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- pinch salt
- 1/3 cup white chocolate chopped
- place all of the ingredients into a pot and bring to a boil, whisking to make sure the sugar dissolves. place the ice cream base into the fridge overnight to cool and to let the flavor increase. following the manufacturer's instructions of your ice cream machine, turn the base for 20-25 minutes. fold in the white chocolate and place the ice cream into a freezer safe container and freeze overnight to firm up.