Step 1

Mix the warm caramelized white chocolate in a large bowl with the heavy cream, and set a mesh strainer over the top.

Step 2

In a medium-sized saucepan, heat the milk, sugar, and salt.

Step 3

Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan.

Step 4

Cook over moderate heat, stirring constantly with a heatproof utensil, until the mixture thickens and coats the utensil.

Step 5

Immediately pour the custard through the strainer into the white chocolate mixture and stir until smooth. Put the bowl in an ice bath, and stir until cool.

Step 6

Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.