White Chocolate Ice Cream
2 cups light cream
12 oz white chocolate coarsely chopped
1 1/2 cups sugar
2 cups heavy cream
Scald the light cream in top of double boiler set over simmering water. Add the
chocolate. Reduce heat so the water barely simmers and cook until the chocolate
is melted, stirring occasionally. Remove from heat. Using a electric mixer, beat
the eggs in medium bowl. Add the sugar and continue beating until all the sugar
is dissolved. Slowly mix in the chocolate mixture. Beat in the heavy cream.
Refrigerate until well chilled. Pour into the ice cream maker using it according
to manufacturer's instructions. Freeze in covered container at least 4 hours.