Whisk together the eggs and sugar until creamy and set aside.

Heat milk in a saucepan until just boiling.

Slowly pour the hot milk into the egg mixture, whisking fast to temper.

Pour the mixture back into the saucepan over a medium heat.

Stir until mixture thickens (coats the back of a wooden spoon)

Remove from the heat and strain into a bowl.

Stir in vanilla and half the white chocolate chips until they melt.

Let cool at room temperature.

Stir in the cream.

Cover with plastic cling film. Make sure it touches the top of the mixture.

Refrigerate overnight.

Transfer the cooled custard to the ice cream maker.

Process, according to the machine's directions.

When the custard reaches soft serve consistency, fold in the rest of the chips.

Then add the marzipan 1/2 teaspoon at a time.

Scrape into a freezer-proof container.

Freeze for 2 hours until the ice cream hardens, then serve.