Adapted from David Lebovitz
8 ounces white chocolate, chopped
1 cup whole milk
2/3 cup sugar
Pinch of salt
5 egg yolks
2 cups heavy cream
Put white chocolate in large bowl and set aside.
Heat milk, sugar and salt in saucepan till warm to the touch. Whisk egg yolks in a medium bowl, then slowly add warm milk mixture while whisking continuously. Return mixture to pan and cook till mixture thickens. Pour hot mixture through sieve onto chocolate. Stir till chocolate is smooth and melted. Add cream. Refrigerate overnight or till very cold. Pour into ice cream maker and proceed via product instructions.
Serve with fudge or raspberry sauce.