White Chocolate Ice Cream
2 C. half and half
12 oz. white chocolate pieces
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.