WHITE CHOCOLATE BLACKBERRY ICE CREAM

This recipe is the Rolls Royce of the ice cream world — just rich. It’s a variation of a recipe by David Lebovitz, an ice cream expert and author of The Perfect Scoop.

16 oz white chocolate, finely chopped
2 cups whole milk
11/3 cup sugar
1 tsp salt
10 egg yolks
4 cups heavy cream
2 cups fresh blackberries

Put the chocolate pieces in a large bowl and set a mesh strainer over the top. Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth. Add the cream. Chill the mixture completely.

Freeze according to your ice cream maker’s instructions. When almost set, add the blackberries and process for another 5 minutes or so.

Source: http://www.ediblecommunities.com/ohiovalley/recipes/white-chocolate-blackberry.htm