White chocolate ice cream

 
                         White Chocolate Ice Cream
 
 Recipe By     : Sheryl Seel 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           heavy whipping cream
    1      cup           whole milk
      1/3  cup           sugar
    7                    eggs, separated
    6      oz            white chocolate, chopped
 
 Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar.
 Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream
 mixture into egg yolks, a few droplets at first, whisking to slowly warm the
 yolks, then add the cream in a steady stream, continuing to stir. Pour the
 whole mixture back into the sauce pan & cook over medium-low heat, stirring
 constantly, until the mixture thickens slightly and leaves a clean path on the
 back of a wooden spoon when you draw your finger across the spoon. (If you
 have a candy thermometer, monitor the temperature and do not let it exceed 170
 deg F.) Remove from heat & stir in white chocolate until melted (use good
 quality chocolate like Lindt; check the ingredients & pick one that has cocoa
 butter as one of the top ingredients.) Strain into a bowl (to remove unmelted
 chocolate and any egg yolk that coagulated).  Cover and refrigerate until
 thoroughly chilled; process in an ice cream maker according to the
 manufacturer's instructions. 
 
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