I've promised Kay this recipe for about 6 months.  My mum was borrowing 
my "Chez Panisse Desserts" and I've finally gotten it back.  I made this 
icecream last summer and it was incredible.  You wouldn't believe how easy it 
is to eat a lot of something this rich.

I messed up on the truffles part when I made it, they were too soft, but it 
just meant there were swirls of truffle creme instead of truffle chunks.  I do 
believe this ice cream is the reason why our landlord is so accommodating (we 
shared with him) when we need something.

regards,
trillium

This recipe is taken from "Chez Panisse Desserts" by Lindsey Ramolif Shere.  I 
can't say enough good things about it, I love the way she cooks.

Clays Chocolate Ice Cream with White Chocolate Truffles

Makes a generous quart:  
1 cup half and half
 c sugar
6 egg yolks
1 ounce unsweetened chocolate (I used Valhrona)
5 ounces semisweet chocolate
2 tablespoons unsalted butter
2 cups whipping cream
1 teaspoon vanilla

For the truffles:
5 ounces white chocolate
6 tablespoons plus 2 teaspoons whipping cream
2  tablespoons unsalted butter
 teaspoon kirsch

warm the half-and-half with the sugar in a non-corroding saucepan until the 
sugar dissolves, stirring occasionally.  Whisk the egg yolks just enough to 
break them up and stir in some of the warm half and half.  Return to the pan 
and cook over low heat, stirring constantly, until the mixture coats the 
spoon.  Strain into a bowl.  Break up the dark chocolate and melt until it is 
smooth and glossy.  Remove from the hot water and begin to whisk in a little 
of the warm custard, a tablespoon or two at a time, until the mixture begins 
to thin out.  Adding the custard gradually to the chocolate will prevent the 
ice cream from getting little grains of chocolate in it.  When all the custard 
has been incorporated, gradually whisk in the cream.   Add the vanilla, taste, 
and chill.

To make the truffles:  Melt the broken white chocolate, cream, and butter over 
warm water, stirring until smooth.  Add the kirsch and pour into a flat pan in 
about a  inch deep layer.  Freeze in order to shape them more easily.  Take 
quarter teaspoonfuls and roll into rough truffle-shaped balls with your 
fingers.  Put them in a pan in the freezer until you are ready for them.  
Freeze the ice cream according to the instructions with your ice-cream maker 
and fold in the truffles when you remove it from the machine.  Freeze.  

Serve this ice cream with Lace Cookies or with puff pastry cookies.

Clay Wollard thought of adding butter to chocolate ice cream while he was 
working in our pastry department.  It makes this the richest, smoothest 
chocolate ice cream imaginable.