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Add the milk to a heavy medium-size saucepan; bring to a simmer. Whisk the eggs with the sugar in a separate bowl. Very slowly add the warm milk to the egg mixture, continuing to whisk. Pour the entire mixture back into the pan and heat slowly until the mixture thickens into a custard (looks like very liquid pudding). Stir constantly with a whisk, taking care not to let the mixture boil or the eggs will scramble. Remove from the heat and stir in the white chocolate; stir until the chocolate is melted. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate for at least 4 hours or overnight. Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions. When almost frozen, add Macadamia nuts. May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream. Divide the ice cream into serving dishes. Drizzle top of ice cream with orange-lemon-basil vinegar. |
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