White Chocolate Ice Cream

It's very delicious - but only for the first three spoonfuls or so. After that, it becomes sickening sweet. It helps a lot to serve this with a tangy sauce (i.e. cranberry sauce), but I wouldn't serve it on it's own. I doubt that the sour cherry sauce given in the book is tangy enough to counterbalance the sweetness of this ice cream, but we haven't tried that yet.

We had intended to serve this mousse together with Sour Cherries in Syrup and the Kahlúa Chocolate Mousse for DH's birthday dinner; I'm glad we tested the both ice cream and mousse recipes before. Apart from the sweetness issue, the white chocolate ice cream couldn't hold up against the mousse; the mousse definitely required something fresh. I'm lobbying to pair the mousse off with with the Orange and Szechwan Pepper Ice Cream or maybe the Chocolate-Tangerine Sorbet - we'll see what he'll decide.