1 cup heavy whipping cream
1 cup whole milk
1/3 cup sugar
7 eggs, separated
6 oz. white chocolate, chopped
Combine heavy whipping cream and whole milk in a heavy sauce pan with sugar. Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream mixture into egg yolks, a few droplets at first, whisking to slowly warm the yolks, then add the cream in a steady stream, continuing to stir.
Pour the whole mixture back into the sauce pan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and leaves a clean path on the back of a wooden spoon when you draw your finger across the spoon. (If you have a candy thermometer, monitor the temperature and do not let it exceed 170� F.)
Remove from heat and stir in white chocolate until melted (use good quality chocolate; check the ingredients and pick one that has cocoa butter as one of the top ingredients.)
Strain into a bowl (to remove unmelted chocolate and any egg yolk that coagulated). Cover and refrigerate until thoroughly chilled; process in an ice cream maker according to the manufacturer's instructions. Yield: 8 servings.