Whisk in your white chocolate and milk to a saucepan over medium heat. Bring to a simmer until the white chocolate has melted and then remove from the heat. Do not boil.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!