1 c. whipping cream
10 oz. white chocolate, coarsely chopped
2 tbsp. light corn syrup
1/3 c. half and half

In small saucepan, heat cream over medium heat just to boiling. Remove from heat. Reserving 1/3 cup chocolate, add remaining chocolate and corn syrup to cream. With wire whisk, blend until smooth. Pour into small bowl; stir in half and half. Cover and refrigerate at least 3 hours. Stir in remaining chocolate. Serve chilled over ice cream. Store in air tight container in refrigerate. Yield: about 2 cups.