White Chocolate Ice Cream

1. 1

   Set up an ice bath in a large bowl.

2. 2

   Put the chocolate in a medium bowl.

3. 3

   Put the milk and 1/4 cup of the sugar in a saucepan.

4. 4

   Bring to a simmer over medium heat.

5. 5

   Whisk the eggs with the remaining 1/2 cup sugar in a medium bowl.

6. 6

   When the milk is simmering, slowly whisk about 1 cup into the eggs for about 1 minute to temper them (keep the pan off the heat while you do this).

7. 7

   Then scrape the eggs into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180F.

8. 8

   Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.

9. 9

   Strain over the chocolate and leave for about 1 minute.

10. 10

    Then mix thoroughly with an immersion blender.

11. 11

    Set into the ice bath and chill completely, stirring often.

12. 12

    Freeze in an ice cream maker, then transfer to a plastic container and freeze overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.