Finely chop the white chocolate and place into a large bowl. Set aside.
In a large sauce pot bring the cream and milk almost to a boil. Remove from heat and pour over the white chocolate. Let sit for 3 minutes and then stir.
In a medium sized bowl whisk together the eggs, sugar, sea salt and maple syrup. Temper a little of the warm chocolate mixture into the eggs and sugar, stirring constantly so you don’t get scrambled eggs. Add the tempered eggs into the remaining chocolate and milk mixture. Stir to combine.
Pour back into the large sauce pot and slowly bring it up to a simmer. Make sure you are continually stirring so the bottom doesn’t burn. Cook for about 10-12 minutes or until it’s thickened and coats the back of a wooden spoon.
Remove from heat. Pour through a fine mesh strainer into a large, clean bowl. Place in an ice bath to cool down quickly and then refrigerate, covered, overnight. At this point place your ice cream maker's base in the freezer as well.
When you’re ready to make the ice cream pour the chilled mixture into the machine and turn on. Churn according to directions.
While the ice cream churns toast your waffles. Using a toaster or your broiler, toast the waffles until golden brown and crispy crunchy. Set aside. Once cool enough to handle chop into bite sized pieces.
When the ice cream is almost finished, about 2-3 minutes left, add in about ¾’s of the waffle pieces.
Once fully finished, remove and place in a freezer-safe container and freeze until fully firm, at least 4 hours. To serve left soften slightly and top with a few waffle pieces and crumbs. Drizzle with maple syrup if desired.
Recipe Courtesy of Megan Mitchell