White Chocolate Ice Cream

White Chocolate Ice Cream

2 C. half and half

12 oz. white chocolate pieces

4 eggs

1 1/2 C. sugar

2 C. heavy cream

1 t. vanilla extract

Scald half and half in the top of a double boiler. Add the white chocolate and stir occasionally until the chocolate is melted. Take off heat.

Beat eggs with a mixer and add sugar. Beat until sugar is dissolved. Slowly pour in the chocolate mixture. Add the vanilla and heavy cream. Chill for at least 4 hours.

Pour into freezer container and freeze according to manufacturer’s instructions.


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