-
1
Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
-
2
Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
-
3
Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
-
4
Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
-
5
Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
-
6
Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
-
7
Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
-
8
Refrigerate until cold, at least 4 hours or overnight.
-
9
As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
-
10
Freeze the custard in your ice cream machine according to manufacturer's instructions.
-
11
Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
