Categories: Ice cream, Chocolate 
      Yield: 1 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      2 c  Half and half                       4    Eggs 
     12 oz White chocolate;                1 1/2 c  Sugar 
           - coarsely chopped                  2 c  Whipping cream 
  
  Scald half and half in top of double boiler set over simmering water. Add 
  chocolate. Reduce heat so water barely simmers and cook until chocolate is 
  melted, stirring occasionally. Remove from heat. Using electric mixer, beat 
  eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly 
  mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. 
  Process chocolate mixture in ice cream maker according to manufacturer's 
  instructions. Freeze in covered container at least 4 hours to mellow. If 
  frozen solid, let ice cream soften slightly in refrigerator before serving. 
  Makes 2 quarts.