White Chocolate Ice Cream

Gently melt the white chocolate with 6 tbsp of milk in a small saucepan or over a double boiler and set aside.

Pour the remaining milk into a saucepan, add half of the sugar and heat, stirring, until it comes to a boil.

While the milk is heating, whisk the eggs with the remaining sugar in a bowl until the mixture is pale and thick.

As soon as the milk boils, pour it in a slow, steady stream into the egg mixture while stirring constantly.

Return the mixture to the saucepan and gently heat over low temperature, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and leaves a clear trail when you draw a finger through it.

Remove the saucepan from the heat and stir in the melted white chocolate until fully combined.

Cool the mixture quickly in an ice bath until cold.

Freeze the cold mixture in an ice cream machine according to the manufacturer's instructions.