White chocolate ice cream

1. Chop, then melt chocolate in a bowl over a pan of hot water; set aside.
2. In a small saucepan, heat milk and cream slowly; bring to boil. Remove from heat and set aside.
3. Beat egg yolks until thick and light, and slowly add boiled milk mixture, whisking continuously. Return mixture to the saucepan, cook custard over a low heat, stirring with a wooden spoon all the time, until mixture coats back of the spoon.
4. Strain custard into melted chocolate, flavour with liqueur and mix well. Leave to cool.
5. Churn and freeze in an electric ice cream machine, or place in a mould or plastic container, freeze for 3 to 4 hours in the freezer, removing once or twice to beat.