White Chocolate Almond Ice Cream

1. 1

   Bring milk to a simmer in a saucepan set over medium heat.

2. 2

   Whisk eggs in a large bowl until smooth. Whisk half of the hot milk into the eggs.

3. 3

   Pour egg and milk mixture back into the saucepan and cook over low heat, whisking constantly, until thickened into a custard, 3 to 4 minutes. Remove from heat; stir in white chocolate until melted. Stir in heavy cream and almond extract.

4. 4

   Refrigerate custard until thoroughly chilled, at least 1 hour.

5. 5

   Freeze in an ice cream maker according to manufacturer's instructions, 20 to 25 minutes. Transfer to a freezer-safe container and freeze until firm, 3 to 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.