1 c. water
3/4 c. sugar
6 egg yolks
1 tbsp. vanilla
10 oz. white chocolate, melted (preferably French or Swiss)
2 c. heavy cream

Blend water and sugar in heavy saucepan. Cook over low heat until sugar dissolves, swirling pan occasionally. Bring to boil and boil 5 minutes.

Combine egg yolks and vanilla and beat at high speed until light and fluffy, about 7 minutes. Slowly add hot syrup to yolk mixture, beating constantly until thickened and completely cool, about 10 minutes.

Gradually add melted white chocolate and continue beating until cool, about 7 minutes. Stir in cream. Cover and freeze until set, at least 5 hours (or overnight). Makes about 1 quart.