2 cups milk
2 cups heavy cream
8 egg yolks
10 ounces white chocolate, broken or cut into small chunks
1/2 cup Horlicks malt powder* (see note below)
1. In a large heavy saucepan, combine the milk and cream and bring to a boil.
2. In a large stainless steel mixing bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking constantly. Return to the saucepan and cook over medium heat, stirring occasionally, until the mixture coats the back of a wooden spoon.
3. Meanwhile, in a small stainless steel bowl or the top of a double boiler set over barely simmering water, melt the chocolate. Whisk into the heated milk mixture. Remove 1 cup of liquid and dissolve the malt powder in it. Return to the saucepan and mix well. Strain into a large mixing bowl and chill over ice cubes and cold water.
4. Freeze in an ice-cream maker according to manufacturer’s instructions.
Tip from Diana's Desserts:
If desired, sandwich a scoop of ice cream between two pizzelles, or other waffle type wafers and serve with fresh raspberries.
Makes 1 quart.
Note: If Horlicks Malt Powder cannot be found, use any other Malt Powder, such as Carnation by Nestle.....Diana's Desserts
Source: Wolfgang Puck
Date: February 9, 2003