1 cup heavy whipping cream
1 cup whole milk
1/4 cup granulated sugar
7 eggs, separated
6 ounces white chocolate, chopped (use good
    quality chocolate, such as Lindt - it should have
    cocoa butter as one of the top ingredients)

Combine heavy whipping cream and whole milk in a heavy saucepan with sugar. Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream mixture into egg yolks, a few droplets at first, whisking to slowly warm the yolks, then add the cream in a steady stream, continuing to stir. Pour the entire mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and leaves a clean path on the back of a wooden spoon when you draw your finger across the spoon. (If you have a candy thermometer, monitor the temperature and do not let it exceed 170 degrees F.)

Remove from heat and stir in white chocolate until melted. Strain into a bowl to remove unmelted chocolate and any egg yolk that may have coagulated. Cover and refrigerate until thoroughly chilled

Process in an ice cream maker according to the manufacturer's instructions.