Combine the half-and-half and cream and heat until barely simmering (do not boil).

Whisk yolks and sugar until fluffy and light. Slowly whisk the hot cream into the egg yolk mixture. Do it in four stages or you will scramble the eggs. You don’t want sweet scrambled eggs. If you manage to get lumps, simply strain the mixture.

Place over the simmering water and stir constantly with a wooden spoon until the ice cream base is thick enough to coat the spoon.

Add the white chocolate and continue to stir until all the chocolate melts. Let cool to room temperate and refrigerate until it is completely cold. Do not rush this.

Process the ice cream according to your manufacturer’s instruction. Remove the ice cream freezer just before it’s fully churned and thickened. Fold in Bicerin White Chocolate Liqueur and nibs, cover, and place in the freezer.