| 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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