WHITE CHOCOLATE ICE CREAM
2 cups heavy cream
12 oz White chocolate, coarsely chopped
4 Eggs
1 1/2 cups Sugar
2 cups Whipping cream
Scald half and half in top of double boiler
set over simmering water.
Add chocolate.
Reduce heat so water barely simmers
and cook until chocolate is melted,
stirring occasionally.
Remove from heat.
Using electric mixer, beat eggs in medium bowl to blend.
Add sugar and beat until dissolved.
Slowly mix in chocolate mixture.
Beat in cream.
Refrigerate until well chilled.
Process chocolate mixture
in ice cream maker according to manufacturer's instructions.
Freeze in covered container
at least 4 hours to mellow.
If frozen solid,
let ice cream soften slightly
in refrigerator before serving.
Makes 2 quarts.
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