* Use good quality chocolate, such as Lindt - it should have cocoa butter as
one of the top ingredients.
Combine heavy whipping cream and whole milk in a heavy saucepan with
sugar. Bring barely to a simmer.
Whisk egg yolks in a medium bowl.
Pour hot cream mixture into
egg yolks, a few droplets at first, whisking to slowly warm the yolks, then add
the cream in a steady stream, continuing to stir.
Pour the entire mixture back into
the saucepan and cook over medium-low heat, stirring constantly, until the mixture
thickens slightly and leaves a clean path on the back of a wooden spoon when you
draw your finger across the spoon. (If you have a candy thermometer, monitor the
temperature and do not let it exceed 170 degrees F.)
Remove from heat and stir in white chocolate until melted.
Strain into a bowl
to remove unmelted chocolate and any egg yolk that may have coagulated.
Cover and refrigerate until thoroughly chilled.
Process in an ice cream maker according to the manufacturer's instructions.