Combine milk and cream in a saucepan and bring to a boil.
Whisk egg yolks and sugar together in a mixing bowl.
Pour the hot milk and cream mixture gradually over the yolk mixture, whisking constantly to combine. Return entire mixture to the saucepan.
Add melted white chocolate to the saucepan and stir to combine.
Cook to 185 degrees, stirring constantly, and then remove from heat and pour mixture through a strainer.
Allow to cool completely before freezing.
This chilled creme anglaise may be used as a white chocolate sauce in plated dessert applications.
Infuse fresh ginger, cardamom pods or saffron threads with the milk and cream mixture for a more exotic flavored El Rey Icoa White Chocolate ice cream or dessert sauce.
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