2 cup cream
2 tbsp. sugar
¾ cup milk
Pinch of salt
Heat the above but do not boil.
Whisk together 5 yolks and 2 tbsp. sugar
Whisk +/- ¼ cup hot milk mixture into the yolks.
Pour it back into the pot and mix.
Cook over medium heat till it thickens (it will cling to a metal spoon when you dip it in).
Strain mixture into a bowl.
Add 1 ¼ cup melted white chocolate and ¼ tsp vanilla essence.
Chill overnight.
When churning, add ¾ cup roasted almonds or ¼ cup raspberry puree.