Ingrédients

• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup White Chocolate Sauce
• 1/4 cup sugar
• 6 egg yolks
• Pinch of salt

Verre: Culinary

Taille du verre: 1 pint.

Instructions

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.
2. In a mixing bowl beat egg yolks, sauce, and sugar with a whisk until well incorporated.
3. While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.​
4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 175° F.
5. Remove the mixture from the heat, strain through a fine mesh sieve into a mixing bowl and refrigerate until cold.
6. Pour the mixture into an ice cream maker and process according to manufacturer's directions.
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7. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.
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