Start by chopping your white chocolate into small pieces. In a saucepan over low heat, melt the white chocolate, stirring constantly to prevent it from burning. Once melted, set it aside to cool slightly.

In a separate saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is warm, but not boiling.

While the cream mixture is warming up, whisk the egg yolks in a bowl. Slowly pour about half of the warm cream mixture into the yolks while whisking constantly. This is called tempering, and it helps prevent the eggs from scrambling. Once the eggs are tempered, slowly pour the mixture back into the saucepan with the rest of the cream, stirring constantly.

Place the saucepan over medium-low heat and cook the mixture, stirring frequently, until it thickens slightly and coats the back of a spoon. This should take about 5 minutes. Be careful not to let it boil.

Once the custard has thickened, remove it from the heat. Stir in the melted white chocolate, vanilla extract, and a pinch of salt. Mix until everything is fully combined, and the mixture is smooth and creamy.

Pour the mixture into a clean bowl and let it cool to room temperature. Once it has cooled, cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 4 hours, or overnight, to allow it to chill thoroughly.

After chilling, pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream. This process usually takes about 20-25 minutes, depending on your machine.

Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours, or until it firms up to your desired consistency.