Chef Dan’s White Chocolate Ice Cream

2 cups half & half

12 ounces white chocolate pieces

4 eggs

11⁄2 cups sugar

2 cups heavy cream

1 teaspoon vanilla

Scald the half & half in the top of a double boiler. Add the white chocolate  and stir occasionally until the chocolate is melted. Take off the heat.

Beat the eggs with a mixer and add the sugar. Beat until the sugar is dissolved. Slowly pour in the chocolate mixture. Add the vanilla and heavy cream. Chill for at least four hours. Pour into freezer style container and freeze until ready to serve.