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Remove the heated milk from the heat and set it aside.
Meanwhile, in a separate bowl, whisk the egg yolks and caster sugar together for about 3 minutes, until the mixture turns a pale yellow and has roughly doubled in volume.
Slowly pour the warm milk into the egg mixture, stirring constantly to temper the yolks. Once combined, gently pour this mixture back into the saucepan.
Cook over very low heat, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Be careful not to let it boil, or the eggs might curdle.
Remove the custard from the heat and stir in the chopped white chocolate until it's completely melted and smooth. Let the mixture cool down a bit, then stir in the vanilla extract.
Transfer the base to the fridge to chill completely. Once it's thoroughly cold, stir in the double cream until everything is well combined.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
