White Chocolate Ice Cream - cooking recipe

Ingredients

2 cups half-and-half
12 ounces white chocolate, coarsely chopped
4 eggs ((or use egg subsitute to equal 4 eggs))
1 1/2 cups sugar
2 cups heavy cream

Preparation

In the top pan of a double boiler (or use two saucepans one on top of the other) set over simmering water, scald half and half.
Add chocolate and sugar to saucepan and continue stirring until chocolate is melted (5 minutes). Remove from heat.
Using electric mixer beat eggs in medium bowl. Add some of the saucepan mixture to eggs. Return mixture to saucepan and cook for one minute over low heat, stirring constantly. Do not boil. Remove from heat. ***Note: if using egg subsitute you do not need to return mixture to saucepan in order to pasterurize eggs, instead beat egg subsitute in bowl and add saucepan mixture (after it cools to room temp.) to eggs and proceed as below.***
Blend in cream.
Refrigerate until well chilled (4 hours).
Process in ice cream maker according to manufacturer's instructions.
Process in ice cream maker according to manufacturer's instructions.