* 1 cup milk
* 2 large eggs
* 12 ounces white chocolate, chopped
* 1 1/2 cups heavy cream
* 1 teaspoon vanilla extract

Directions

1.
Add the milk to a heavy medium-size saucepan; bring to a simmer.
2.
Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
3.
Pour the entire mixture back into the pan and put over low heat.
4.
Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
5.
Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
6.
Pour the hot custard through a strainer into a large, clean bowl.
7.
Allow the custard to cool slightly, then stir in the cream and vanilla.
8.
Cover and refrigerate until cold or overnight.
9.
Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
10.
May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

Drain the canned beans. In a large bowl combine the lima beans, green beans, red kidney beans, onion rings, and green pepper. In a screw top jar combine vinegar, salad oil, sugar and celery seed; cover and shake well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain before serving.

QUICK THREE BEAN SALAD:

Prepare Marinated Three Bean Salad as above, except substitute one 8 ounce bottle Italian salad dressing for the vinegar, salad oil, sugar and celery seed. Continue as directed; marinate in refrigerator for 1 to 1 1/2 hours. Drain before serving. NOTE: Wishbone Italian Classic with Olive Oil is great! Makes 6 to 8 servings.