*  Exported from  MasterCook Mac  *
 
                      ANN'S WHITE CHOCOLATE ICE CREAM
 
 Recipe By     : Homemade in the Kitchen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ice Creams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      quart         heavy cream
    8      large         egg yolks
    1      cup           sugar
      1/2  large         vanilla bean, slit open lengthwise
      1/2  pound         white chocolate, chopped (about 1 1/2 cup)
 
 Scald 2 cups of the cream in a medium saucepan over medium heat, just until
 the milk gives off steam and bubbles begin to form around the edge. Remove
 the pan from the heat. In a medium bowl, whisk the egg yolks until they have
 a pale lemon hue. Add the sugar and continue to whisk until dissolved.
 Slowly whisk in 1/2 cup of the scalded cream. When the mixture is thoroughly
 blended, whisk it into the scalded cream in the saucepan. Add the vanilla
 bean. Return the saucepan to low heat and whisk the cream constantly for
 about 5 minutes, until it has thickened and reached a temperature of 178 to
 180F, as registered on an instant-read or a dairy thermometer. Remove the
 pan from the heat. Remove the vanilla bean from the pan, then whisk in the
 white chocolate, until it is melted and thoroughly incorporated. Scrape out
 the inside of the vanilla bean with the back of a knife and add these flecks
 to the pan. Whisk in the remaining cream. Transfer the mixture to a bowl,
 cover, and refrigerate for at least 8 hours. Prepare the ice cream in an
 ice-cream maker according to manufacturer’s directions. Store the ice cream
 in the freezer, where it has a shelf life of about 1 week.
 
 YIELD: 1 quart
 
                    
 
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