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LOCATION: Recipes >> Desserts Frozen >> White Choc Icecream 04

Print this Recipe    White Choc Icecream 04

White Chocolate Ice Cream
Makes about 2 quarts.

2 cups half-and-half
12 oz coarsely chopped white chocolate
4 egg
1 1/2 cups sugar
2 cups whipping cream

Scald half and half in top of double boiler set over simmering
water. Add chocolate. Reduce heat so water barely simmers and cook
until chocolate is melted, stirring occasionally. Remove from heat.
Using electric mixer, beat eggs in medium bowl to blend. Add sugar
and beat until dissolved. Slowly mix in chocolate mixture. Beat
in cream. Refrigerate until well chilled. Process chocolate
mixture in ice cream maker according to manufacturer's instructions.
Freeze in covered container at least 4 hours to mellow. If frozen
solid, let ice cream soften slightly in refrigerator before serving.

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