White Chocolate Ice Cream

1. 1

   Add the milk to a heavy medium-size saucepan; bring to a simmer.

2. 2

   Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.

3. 3

   Pour the entire mixture back into the pan and put over low heat.

4. 4

   Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).

5. 5

   Remove from the heat and stir in the chocolate; stir until the chocolate is melted.

6. 6

   Pour the hot custard through a strainer into a large, clean bowl.

7. 7

   Allow the custard to cool slightly, then stir in the cream and vanilla.

8. 8

   Cover and refrigerate until cold or overnight.

9. 9

   Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.

10. 10

    May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.