White chocolate and Xtabentun ice cream

Pour heated half and half over the chopped white chocolate, turn off the heat and stir until the chocolate is fully melted.

Whisk four egg yolks with half a cup of sugar in a bowl.

Stir the warm white chocolate and half and half into the yolks and sugar.

Set the bowl over a pan of simmering water as a double boiler and cook about five minutes, until thick enough that a finger drawn across the back of a wooden spoon holds a sharp line.

Set the bowl over a bowl of ice to cool quickly.

Stir in the Mexican crema, the vanilla and the Xtabentun.

Chill a couple of hours in the refrigerator for the best texture, then churn in an ice cream maker about 25 minutes to the consistency of soft serve.

Scrape into a freezer container and firm up in the freezer for a few hours.

Serve sprinkled with the homemade Mexican granola.