Ann's White Chocolate Ice Cream

• 1 qt. heavy cream
• 8 lg. egg yolks
• 1 cup sugar
• 1/2 lg. vanilla bean, split open lengthwise
• 1/2 lb. white chocolate, chopped

1. Scald 2 cups of the cream in a medium saucepan over medium heat, jus tuntil the milk gives off steam and bubbles begin to form around the edge.
2. Remove the pan from the heat.
3. In a medium bowl, whisk the egg yolks until they have a pale lemon hue.
4. Add the sugar and continue to whisk untildissolved.
5. Slowly whisk in 1/2 cup of the scalded cream.
6. When the mixture is thoroughly blended, whisk it into the scalded cream in the saucepan.
7. Add the vanilla bean.
8. 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.
9. Remove the pan from the heat.
10. Remove the vanilla bean from the pan, then whisk in the white chocolate, until it is melted and thoroughly incorporated.
11. Scrape out the inside of the vanilla beanwith the back of a knife and add these flecks to the pan.
12. Whisk in theremaining cream.
13. Transfer the mixture to a bowl, cover, and refrigerate for at least 8 hours.
14. Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
15. Store the ice cream in the freezer, where it has a shelf life of about 1 week.

heavy cream, egg yolks, sugar, vanilla bean, white chocolate

Taken from www.foodgeeks.com/recipes/1336 (may not work)