White Chocolate

1 cup whole milk

1/4 cup granulated sugar

7 eggs, separated

6 ounces white chocolate, chopped

quality chocolate, such as Lindt − it should have

cocoa butter as one of the top ingredients)

Combine heavy whipping cream and whole milk in a heavy saucepan 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 entire mixture back into the saucepan and 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 degrees F.)

Remove from heat and stir in white chocolate until melted. Strain into a bowl to remove unmelted

chocolate and any egg yolk that may have coagulated. Cover and refrigerate until thoroughly chilled

Process in an ice cream maker according to the manufacturer's instructions.

White Chocolate Ice Cream 183