• 2 cups light cream
• 4 eggs
• 12 oz white chocolate coarsely chopped
• 1-½ cups sugar
• 2 cups heavy cream

Special Equipment

• ice cream maker

1. Scald the light cream in the double boiler
2. Add the chocolate
3. Reduce the heat until the water is barely at a simmer and cook until the chocolate is melted (stir occasionally but not constantly)
4. Remove the mixture from heat
5. Beat the eggs in an electric mixer and add the sugar while beating until all of it is dissolved. Do not beat the eggs or add the sugar too quickly or the eggs will cook
6. Mix in the chocolate mixture, slowly
7. Beat in the heavy cream
8. Put in the refrigerator until cold (about 45 minutes to 1 hour)
9. Pour the mixture into the ice cream maker. The length of this step will vary depending on the brand of ice cream maker, but it shouldn't take too long regardless
10. Freeze in a container (at least 4 hours, best if left overnight)