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1
Scald 2 cups of the cream in a medium saucepan over medium heat, jus tuntil the milk gives off steam and bubbles begin to form around the edge.
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2
Remove the pan from the heat.
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3
In a medium bowl, whisk the egg yolks until they have a pale lemon hue.
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4
Add the sugar and continue to whisk untildissolved.
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5
Slowly whisk in 1/2 cup of the scalded cream.
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6
When the mixture is thoroughly blended, whisk it into the scalded cream in the saucepan.
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7
Add the vanilla bean.
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8
Return the saucepan to low heat and whisk the cream constantly for about 5 minutes, until it has thickened and reached a temperature of 178 to 180F, as registered on an instant-read or a dairy thermometer.
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9
Remove the pan from the heat.
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10
Remove the vanilla bean from the pan, then whisk in the white chocolate, until it is melted and thoroughly incorporated.
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11
Scrape out the inside of the vanilla beanwith the back of a knife and add these flecks to the pan.
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12
Whisk in theremaining cream.
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13
Transfer the mixture to a bowl, cover, and refrigerate for at least 8 hours.
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14
Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
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15
Store the ice cream in the freezer, where it has a shelf life of about 1 week.
