Recipe: White Chocolate Ice Cream (no ice cream freezer needed)

WHITE CHOCOLATE ICE CREAM

1 cup water
3/4 cup sugar
6 egg yolks
1 tsp vanilla
10 ounces white chocolate, melted
2 cups whipping cream
Fresh raspberries (optional)

Combine water and sugar in a heavy saucepan. Cook over low heat until sugar dissolves. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for 5 minutes.

Combine egg yolks and vanilla; beat 7 minutes or until thick and lemon colored.

Pour hot sugar mixture in a thin, steady stream over egg yolk mixture; beat until thickened and cooled (about 10 minutes)

Gradually add melted white chocolate; continue beating 7 minutes.

Stir in cream. Pour into freezer container.

Cover and freeze for 8 hours or until firm. Garnish with raspberries if desired.

Makes 5 cups