*  Exported from  MasterCook Mac  *
 
                         White Chocolate Ice Cream
 
 Recipe By     : Williams Sonoma Catalog
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ice Creams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           half and half
    2      tablespoons   sugar
    2                    eggs  -- beaten
    6      ounces        white chocolate  -- chopped
    1      cup           cream
    1      tablespoon    vanilla extract
    4      ounces        white chocolate, chopped  -- optional
 
 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.
 
 
 
                    
 
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