White Chocolate Ice Cream

1 cup milk

2 large eggs
12 ounces white chocolate, chopped

1 1/2 cups heavy cream
1 teaspoon vanilla extract


1 Add the milk to a heavy medium-size saucepan; bring to a simmer.

1. 2 Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
2. 3 Pour the entire mixture back into the pan and put over low heat.
3. 4 Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scramble).
4. 5 Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
5. 6 Pour the hot custard through a strainer into a large, clean bowl.
6. 7 Allow the custard to cool slightly, then stir in the cream and vanilla.
7. 8 Cover and refrigerate until cold or overnight.
8. 9 Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
9. 10 May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

*This Ice Cream is best if you wait a day or two before eating it. This gives the flavors time to develop.