200g / 7oz chocolate, chopped or grated
250ml / 9 fl oz milk
3 eggs yolks
90g / 3oz sugar
250ml / 9 fl oz double cream, lightly whipped
150g / 5 oz finely chopped chocolate
for Chocolate Chip Ice Cream
Stir the chopped or grated chocolate into the milk in a
small, heavy-based saucepan and stir over a gently heat until the
chocolate melts. Put the egg yolks into a
bowl with the sugar and beat until
thick and creamy. Add chocolate milk and beat. Return the chocolate
mixture to the saucepan and stir continuously over a moderate heat until the
mixture is thick and will coat the back of a spoon
Strain the chocolate custard into a bowl and cool in the
. When quite cold, fold in whipped double cream.
Pour into ice trays and freeze until the mixture begins to set
around the edges. Pour into a bowl and beat. Stir in the chopped
chocolate. Return the ice-cream to the ice trays and freeze for 30 minutes.
Repeat the beating and freezing method every 30 minutes, until
the ice-cream is really thick. Freeze until firm.