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1
Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
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2
Warm the milk, sugar, and salt in a medium saucepan.
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3
In a separate medium bowl, whisk together the egg yolks.
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4
Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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5
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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6
Pour the custard through the strainer over the white chocolate.
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7
Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.
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8
Stir until cool over an ice bath.
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9
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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10
Make White ChocolateCherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
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11
For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.
