Recipe For White Chocolate Ice Cream
4 egg yolks
1/2 pint (250ml) fresh milk
1/2 pint (250ml) double/heavy cream
3 oz (75g) caster sugar
2 teaspoons vanilla extract (or according to taste)
9oz (250g) white chocolate
First carefully chop the white chocolate into small pieces and put to one side in 2 separate but equal portions. Next make the custard base - pour the milk into a saucepan and bring the pan slowly up to boiling point. In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the hot (but not boiled) milk into the mixture of egg yolks and sugar whilst stirring.
Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Stir in the vanilla extract and 1 portion of the chopped chocolate pieces. Keep stirring until all the chocolate has melted. Leave to cool. When fully cooled, stir in the cream.
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. About 5 minutes before the end of the freezing cycle add the remaining chocolate pieces.