Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine.

Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and strain into the bowl with the white chocolate. Stir until all the white chocolate is melted. Cover the bowl and chill until very cold. At least 4-5 hours or over night.

Freeze according to the directions for your ice cream machine. While the ice cream is churning, make the truffles.

Roll the chilled ganache into 1/2" balls, line them up on a tray. Place the tray in the freezer until the ice cream is ready.

When the ice cream is finished churning, scoop 1/4 of it into a container and smooth to an even layer. Drop 1/3 of the chocolate truffles over the ice cream. Continue layering the ice cream and truffles, ending with a layer of ice cream. You may not use all the truffles. Any extra truffles can be rolled in cocoa powder and refrigerated to be served as a candy.

Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.