White Chocolate Ice Cream - cooking recipe

Ingredients

1 cup milk
2 large eggs
12 ounces white chocolate, chopped
1 1/2 cups heavy cream
1 teaspoon vanilla extract

Preparation

Add the milk to a heavy medium-size saucepan; bring to a simmer.
Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
Pour the entire mixture back into the pan and put over low heat.
Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
Pour the hot custard through a strainer into a large, clean bowl.
Allow the custard to cool slightly, then stir in the cream and vanilla.
Cover and refrigerate until cold or overnight.
Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.