White Chocolate Ice Cream

Makes 1 quart. Melt chocolate with 3/8 cup of the milk in a heavy pan over water that has been heated to 120 F to 130 F--this is usually the temp of hot water from the faucet. (For faster melting, I chopped up the white chocolate--I still ended up pouring 2 batches of fresh hot water into the lower pot. I suppose I could have heated it on low on the stove, but I wanted to be careful). Heat the other 1/2 cup milk and dissolve the sugar in it. Cool to 120 F, and carefully add to the melted chocolate. Stir in the cream slowly, add a few drops of vanilla, and chill, stirring every 15 minutes or so until the mixture is cold and a layer of fat (the cocoa butter) no longer forms on the top. Freeze according to the instructions with your ice cream maker.