Scald 2 cups of heavy cream in a medium saucepan over medium heat until steaming and bubbles form around the edge.

Remove the pan from the heat.

In a medium bowl, whisk the egg yolks until pale lemon hue.

Add the sugar and whisk until dissolved.

Slowly whisk in 1/2 cup of the scalded cream into the egg yolk mixture.

Thoroughly blend the mixture, then whisk it into the scalded cream in the saucepan.

Add the vanilla bean to the saucepan.

Return the saucepan to low heat and whisk constantly for about 5 minutes until the mixture thickens and reaches a temperature of 178-180F.

Remove the pan from the heat.

Remove the vanilla bean from the pan and whisk in the minced white chocolate until melted and incorporated.

Scrape the inside of the vanilla bean with the back of a knife and add the flecks to the pan.

Whisk in the remaining cream.

Transfer the mix to a bowl, cover, and chill for at least 8 hours.

Prepare the ice cream in an ice-cream maker according to the manufacturer's directions.

Store the ice cream in the freezer for up to 1 week.

Yields 1 quart.