White Chocolate Ice Cream

Directions

1. 1
   Add the milk to a heavy medium-size saucepan; bring to a simmer.
2. 2
   Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
3. 3
   Pour the entire mixture back into the pan and put over low heat.
4. 4
   Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
5. 5
   Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
6. 6
   Pour the hot custard through a strainer into a large, clean bowl.
7. 7
   Allow the custard to cool slightly, then stir in the cream and vanilla.
8. 8
   Cover and refrigerate until cold or overnight.
9. 9
   Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
10. 10
    May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.