2 cups whole milk
2 cups cream
1/2 vanilla bean
8 egg yolks
1/4 cup sugar
9 ounces white chocolate, coarsely chopped
6 amaretti cookies, coarsely chopped
Make Custard: Place the milk and cream into a heavy saucepan. Slice the vanilla bean down the center lengthwise. Using the back of a knife, scrape out the seeds and put them into the milk/cream along with the bean pod. Heat the milk, cream, vanilla bean until the milk begins to get foamy around the edges of the pan and is steamy hot. Do not let it boil. Remove from heat and let steep for 5 minutes. In a separate bowl, beat the yolks with the sugar until they are pale, and thick.
Add Yolks and Sugar: Temper the yolks by whisking the yolk mixture while slowly pouring the hot milk/cream into it. Stir well, then pour the mixture back into the saucepan. Cook the mixture over low-medium heat, stirring constantly with a wooden spoon, until the mixture starts to thicken and coat the spoon. When the mixture reaches 160ºF, and leaves a trail through a coated spoon, remove from heat.
Add White Chocolate: Stir in the white chocolate and continue stirring lightly until the chocolate is melted and the mixture is cool. Strain immediately into a clean mixing bowl surrounded by an ice bath.
Finish Custard: Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. When the ice cream has begun to set, add the coarsely chopped amaretti cookies and let the cycle finish.
Recipe created by Parties That Cook®
Makes 1 Quart