Chocolate Chip Ice Cream

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 350 g chocolate, chopped
• 250 ml milk
• 250 ml double cream
• 1/2 vanilla pod, split
• 4 egg yolks
• 25 g caster sugar (golden)

Recipe

• 1 melt 250 g of the chocolate in a heatproof bowl set over a pan of gently simmering water.
• 2 heat the milk, double cream and vanilla pod together and bring to the boil.
• 3 whisk together the egg yolks and sugar until they start to go pale.
• 4 slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
• 5 strain the custard into the melted chocolate and blend well, then leave to cool. place in a mould or container and freeze for 2-3 hours. when thick and half frozen take out, place in a blender and process to a smooth, cold mixture.
• 6 chop the remaining chocolate very finely and stir inches reurn to the container and the freezer for a further 1-2 hours until frozen.
• 7 you can serve the ice cream layered, at the last minute, between home-made chocolate biscuits or waffles. another idea is to cut out circles of chocolate melt mascao plain or maya gold chocolate gently (perhaps with a little orange liqueur) and then pour it on to a cool work surface (or a piece of marble) when the chocolate has cooled a little, mark with a round pastry cutter, then leave to set completely. remove the circles carefully and serve with the ice cream.