1. In medium sauce pot, whisk together milk, heavy cream, curry powder, vanilla extract, and salt, then slowly bring to a boil. In a glass or metal bowl whisk egg yolks and sugar until they resemble a sand-like consistency.
2. When the pot on the stove comes to a boil, slowly temper the sugar and egg yolk mixture by ladling small amounts of the boiling curry cream into the sugar and yolk bowl while quickly whisking together. Add about 1-2 tablespoons of boiling milk at a time while quickly whisking to prevent the boiling milk from cooking the yolks too quickly. When you have ladled about 1/3 of the boiling milk to the tempering sugar and yolk bowl, add the entire bowl mixture to the pot, whisking frequently while pouring. Lower the temperature of the pot to medium heat and let simmer for about 5 minutes, or until the custard reaches 180 degrees F, stirring consistently.
3. Transfer to a new clean bowl and let completely cool in the refrigerator, ideally letting chill overnight.
4. Add the curry custard to an ice cream maker and spin the ice cream according to your ice cream maker instructions. Once frozen, transfer to a freezer safe container and pop in the freezer for a little bit longer if a firmer consistency is desired.

For the White Chocolate Drizzle Topping:

1. Microwave the white chocolate chips in a small bowl for about 1 minute. Add a splash of milk (about 1 - 2 tsp), stir together, then continue to microwave for 15 - 30 seconds. Continue to microwave and/or add milk until you reach a honey-like consistency. Drizzle over your frozen finished curry ice cream, then either continuing to freeze or serve immediately. Enjoy!