White Chocolate Ice Cream
- 1 cup whole milk
- 1 ½ cups heavy cream
- 2 large eggs
- ¼ cup granulated sugar
- 1 teaspoon all-purpose flour
- 12 ounces or 2 cups high quality white chocolate, chopped
- 1 teaspoon pure vanilla extract
- In a medium saucepan, bring milk and cream to a simmer.
- In a medium heat-proof bowl, whisk eggs, sugar, and flour.
- Slowly whisk the hot milk mixture into the egg mixture to temper the eggs. Pour the mixture back into the saucepan.
- Place the saucepan over low to medium heat, whisking constantly, until a thermometer registers 180 degrees Fahrenheit and the mixture coats the back of a spoon. Do not let the mixture boil.
- Remove the mixture from the heat, and whisk in the chocolate and vanilla, blending well until the chocolate melts.
- Pour the mixture through a sieve into a bowl set over an ice water bath to cool the mixture.
- Cover the mixture with plastic wrap and chill for several hours until cold.
- Process in an ice cream maker.
Makes approximately 1 quart of ice cream