Recipe Ingredients:

1. 5 egg yolks
2. 1 cup whole milk
3. 2 cups heavy cream
4. 3/4 cup granulated sugar
5. 1 teaspoon vanilla extract
6. 3.5 ounces chopped white chocolate (approximately 3/4 cup) – (100 g)

METHOD:

Making the foundation for the ice cream:

1. In a saucepan, heat the cream and milk over medium heat until little bubbles start to appear around the rims, but do not bring to a boil.
2. Next, beat the sugar and egg yolks together in a bowl until the mixture is thick and light.
3. To keep the eggs from cooking, gradually pour the hot milk into the yolk mixture while stirring continuously.
4. After that, put the mixture back in the pan and simmer it over low heat, stirring often, until it starts to thicken a little (approximately 5 to 7 minutes).
5. And lastly, don’t let it boil. Take off the heat, stir in the vanilla essence, and let cool fully.

Freezing the blend:

1. First, move the mixture to a bowl and put it in the freezer after it has cooled to room temperature.
2. Then take it out of the freezer and give it a good stir with a spoon or wire whisk every half an hour.
3. Keep doing this until the ice cream has a creamy texture, which should take two to three hours. Add the white chocolate bits and stir well as it begins to solidify.

Completing:

Now place the ice cream in a lidded container or wrap it in plastic wrap.

Lastly, put it back in the freezer until it is totally hard, which should take another two hours. Enjoy in portions!

Advice:

You may use boxed cream if you don’t have any fresh cream, but the finished product might not be as creamy. Before you begin creating the ice cream, cut the white chocolate into tiny pieces to facilitate preparation.