Instructions:
Preparing the ice cream base:
Start by heating the cream and milk in a saucepan over medium heat until small bubbles begin to form around the edges, but without letting it boil.
Then, in a bowl, whisk the egg yolks with the sugar until the mixture is light and thick.
Now slowly add the hot milk to the yolk mixture, stirring constantly to prevent the eggs from cooking.
Then return the mixture to the pan and cook over a low heat, stirring constantly, until it begins to thicken slightly (about 5 to 7 minutes).
Finally, remember not to let it boil. Remove from the heat, add the vanilla extract and leave to cool completely.
Freezing the mixture:
First, when the mixture has reached room temperature, transfer it to a bowl and place it in the freezer.
Then, every 30 minutes, remove it from the freezer and stir vigorously with a spoon or wire whisk.
Continue this process for approximately 2 to 3 hours, until the ice cream acquires a creamy texture. When it starts to firm up, add the white chocolate pieces and mix well.
Finishing:
Now put the ice cream in a container with a lid or cover it with plastic wrap.
Finally, return it to the freezer for another 2 hour or until it is completely firm. Serve in portions and enjoy!
Tips:
If you don’t have fresh cream, you can use boxed cream, although the end result may be a little less creamy. To make it easier to prepare, chop the white chocolate into small pieces before you start making the ice cream.
