White Chocolate Ice Cream

White Chocolate Ice Cream Ingredients

1 c Half and half	1 c Cream
2 tb Sugar	1 tb Vanilla extract
2 Eggs, beaten	4 oz White chocolate, chopped,
6 oz White chocolate, chopped

Instructions for White Chocolate Ice Cream

1) To make the custard or creme anglaise, combine the half and half, sugar and eggs together in a medium, heavy-bottomed saucepan over low heat. Cook, stirring constantly with a wooden spoon until mixture thickens slightly and coats the back of the spoon. (150 degrees) 2) Remove from heat and stir in the white chocolate until melted. Stir in cream and vanilla. Chill. 3) Place in the ice cream machine and freeze according to manufacturers instructions. 4) If using the extra white chocolate, add during the last 5 minutes of freezing, then continue processing until the ice cream is frozen. Yields 1 qt. Typed by Lynn Thomas (DCQP82A). Source: Williams Sonoma Catalog. Lynns notes: A delicious recipe and especially good since you dont have to worry about raw eggs. Recipe by: Williams Sonoma Catalog Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford on May 23, 1997

Main Ingredient: Ice CreamCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cream	Eggs	Half and Half	Sugar
Vanilla	White Chocolate

Ice Creams Ice cream Cream

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