White Chocolate Truffle Chunk Ice Cream

My husband received an ice cream maker from our daughter a few years ago for Christmas. We finally opened up the box and started using it. Yes, we are sad parents! Lol! So now I am finding myself searching for recipes to play with and make my own. I came across a basic vanilla custard style ice cream and added a few things and came up with this. If you decide to make this, keep in mind that the base mixture has to sit over night. When the ice cream is finished it should also sit for several days so the flavors can develop even more.

Make sure that you use quality ingredients in this recipe, you don't want to skimp and sacrifice the taste. I used Godiva truffles, which are pricey, but there are alot of really good truffles out there if you take the time to look. Make sure you freeze the truffles the night before you make the ice cream so it will be easier to chop them.

1 cup milk
2 large eggs
1 11oz package white chocolate chips
1 1/2 cups heavy cream
1 teaspoon vanilla extract
12 truffles, frozen (more if needed)

Add the milk to a saucepan and bring to a simmer, stirring occasionally. Meanwhile, in a separate bowl, add eggs and beat lightly. Remove milk from heat and slowly add to eggs, gently beating. Add mixture back to saucepan. Heat on low, stirring constantly with whisk until mixture has thickened. Do not allow mixture to come to boil!!!. Remove pan from the heat and stir in the chocolate stirring until the chocolate has melted. Pour the mixture through a mesh strainer into a clean bowl and allow to cool slightly and then add cream and vanilla, stir. Cover and refrigerate overnight. 

Add the mixture to the ice cream maker according to manufacturer's directions. While ice cream is churning, chop truffles into halves or quarters. Add to ice cream about 5 minutes before ice cream is finished. Freeze in appropriate container for 1-2 days so that flavors can continue to develop.