White Chocolate Ice Cream

Personally, I'm not a huge fan of white chocolate. Whether you consider it "real chocolate" or not...I don't like the flavor as much as dark chocolate (my favorite!); it's too sweet without any real 'flavor'. However, served with a tart fruit compote (sour cherries, raspberries...) I might find it rather delicious! I did soak some dried cranberries in a simple sugar solution and fold them into the ice cream (photo at bottom)...not bad, especially with a drizzle of dark chocolate fudge sauce. :) 

If you DO like white chocolate though, this seems to be a good recipe -- nice texture, very creamy. And you should buy quality white chocolate that's made with real cocoa butter for the best results, not just any "white baking morsels".

10 oz white chocolate
1 C milk
2 C heavy cream
2/3 C sugar
2 eggs, 2 egg yolks
1 tsp vanilla

Rough chop the white chocolate into ½" or smaller pieces and set aside.

In another bowl, beat together eggs and egg yolks, set aside.

Combine milk, cream, sugar, and salt in a saucepan over medium-high heat. Bring just to the boiling point. Slowly pour cream mixture into eggs, beating constantly to temper the eggs. Return to saucepan and reheat, again bring almost to boiling.

Strain through a fine mess sieve over white chocolate pieces. Stir until chocolate is completely melted and incorporated. Stir in vanilla. Chill 2-4 hours.

Process in ice cream maker according to directions (for about 20 minutes). For a firmer consistency, transfer to an airtight container and freeze.