White chocolate ice cream

Melt 200 g of the chocolate in the microwave oven on 50 percent power and stir occasionally.
Beat the egg yolks slightly, add the castor sugar and beat until thick and pale yellow.
Bring the cream and milk to just below boiling point, remove from the heat and leave to cool.
Slowly add the cooled cream mixture to the egg yolk mixture, stirring continuously.
Return to the saucepan and heat slowly, stirring continuously until the mixture thickens slightly and coats the back of a wooden spoon.
Remove from the heat and stir in the melted chocolate.
Place the bowl in a larger bowl filled with cold water ad leave to cool.
Cover with wax paper and leave to cool in the fridge.
Pour into a freezer container and freezer for about four hours.
Turn into a food processor and process to break up the larger ice crystals.
Fold in the remaining chocolate pieces and freeze until hard.
Serve in ice-cream cones.
Makes about 1,5 litres.

Hint:Pure´e fresh peaches in a food processor or blender until smooth and serve with the ice cream.