White Chocolate Ice Cream

READY IN: 1hr
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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