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 the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
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Notes
Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich. I would suggest sticking to heavy cream for this recipe, but you can experiment if you wish.
Homemade white chocolate ice cream will last for up to 2 weeks if stored properly in an air-tight container kept in the freezer. The shelf life of homemade ice cream is shorter compared to store-bought because there are no preservatives.
You don’t have to use fancy white chocolate for this recipe, but you certainly can if you want. I used white chocolate baker’s squares and it came out beautifully.