White Chocolate Ice Cream (makes about 1 quart)
1 cup water 3/4 cup sugar 6 egg yolks 1 tablespoon vanilla 10 ounces white chocolate, melted 2 cups whipping cream Cook water and sugar over low heat until sugar dissolves, stirring occasionally. Raise heat to medium and bring to boil. Boil 5 minutes. Meanwhile, beat yolks and vanilla in large bowl on high speed until light and fluffy, about 7 minutes. Slowly add hot syrup to yolk mixture, beating constantly until thickened and cooled, about 10 minutes. Add white chocolate and continue beating until completely cool, about 7 minutes. Stir in cream. Cover bowl and freeze until set, at least 5 hours, or overnight. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
