White Chocolate Ice Cream

Lynne R

8 ounces (230g) white chocolate, finely chopped

1 cups (250ml) whole milk

⅔ cup (130g) sugar

a pinch of sea salt

5 large egg yolks

2 cup (500ml) heavy cream

Put the chocolate in a large bowl and set a mesh strainer over the top.

Heat the milk, salt, and sugar in a medium saucepan.

Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.

Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil. ( between 175°f and 180°f.) The higher end of the temperature range will make a creamier custard.

Immediately pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.

Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

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