| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ice, Creams | 8 | Servings | |
INGREDIENTS
| 1 | c | Half and half |
| 2 | tb | Sugar |
| 2 | Eggs, beaten | |
| 6 | oz | White chocolate, chopped |
| 1 | c | Cream |
| 1 | tb | Vanilla extract |
| 4 | oz | White chocolate, chopped, optional |
INSTRUCTIONS
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 manufacturer's 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. Lynn's notes: A delicious recipe and especially good since you don't have to worry about raw eggs. Recipe by: Williams Sonoma Catalog Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford <terily@tenet.edu> on May 23, 1997
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