Recipe: White Chocolate Ice Cream (ice cream maker)

WHITE CHOCOLATE ICE CREAM

1 cup half and half
2 tablespoons sugar
2 eggs, beaten
6 ounces white chocolate, chopped
1 cup heavy (whipping) cream
1 tablespoon vanilla extract
4 ounces white chocolate, chopped (optional)

To make the custard or creme anglaise, combine the half and half, sugar and eggs together in a medium, heavy-bottomed saucepan over low heat. Cook, stirring constantly with a wooden spoon until mixture thickens slightly and coats the back of the spoon. (150 degrees F).

Remove from heat and stir in the 6 ounces white chocolate until melted.

Stir in cream and vanilla. Chill.

Place in the ice cream machine and freeze according to manufacturer's instructions.

If using the extra 4 ounces white chocolate, add during the last 5 minutes of freezing in the ice cream maker, then continue processing until the ice cream is frozen.

Makes 1 quart
Source: Williams Sonoma Catalog