White Chocolate Ice Cream

1 1/2 c whole milk
1 c heavy cream
4 oz white chocolate, coarse chopped
4 large egg yolks
1/2 c. sugar
pinch of salt

1. Melt white chocolate in simmering double boiler.
2. Simmer milk over medium heat.
3. In several small batches, whisk hot milk into white chocolate until smooth.
4. In another bowl, whisk in egg yolks, sugar, and salt together.
5. SLOWLY beat the hot milk mixture into the egg mixture, forming a custard.
6. Return custard to top of double boiler.
7. Stir constantly, until thickened (back-of-spoon test).
8. Allow custard to cool slightly, then strain.
9. Mix cream into custard.
10. Cool 3-24 hours.
11. Stir & put in Ice Cream Machine, freeze according to directions.

Notes
11% butterfat based on 3.25 c pre-freeze volume.

Make sure white chocolate has cocoa butter as an ingredient.

Add chunks of white chocolate after freezing is mostly finished. (Although I really prefer this as smooth and untainted.)

Consider 2 more oz of white chocolate and 1 fewer egg yolks.

I'm not quite satisfied with the process for melting the white chocolate. Adding liquid to melted chocolate doesn't appear to be a good idea. Another recipe call for heating the milk to very hot then dropping the chocolate chunks in.