Title: Ann's white chocolate ice cream
 Categories: Ice, Creams
      Yield: 1 Servings
 
      1 qt Heavy cream
      8 lg Egg yolks
      1 c  Sugar
    1/2 lg Vanilla bean, slit open
           -lengthwise
    1/2 lb White chocolate, chopped
           -(about 1 1/2 cup)
 
  Scald 2 cups of the cream in a medium saucepan over medium heat, just
  until the milk gives off steam and bubbles begin to form around the
  edge. Remove the pan from the heat. In a medium bowl, whisk the egg
  yolks until they have a pale lemon hue. Add the sugar and continue to
  whisk until dissolved. Slowly whisk in 1/2 cup of the scalded cream.
  When the mixture is thoroughly blended, whisk it into the scalded
  cream in the saucepan. Add the vanilla bean. 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. Remove the pan from the
  heat. Remove the vanilla bean from the pan, then whisk in the white
  chocolate, until it is melted and thoroughly incorporated. Scrape out
  the inside of the vanilla bean with the back of a knife and add these
  flecks to the pan. Whisk in the remaining cream. Transfer the mixture
  to a bowl, cover, and refrigerate for at least 8 hours. Prepare the
  ice cream in an ice-cream maker according to manufacturer's
  directions. Store the ice cream in the freezer, where it has a shelf
  life of about 1 week.
  
  YIELD: 1 quart