Chocolate chip cream

Yield: 6 Servings

Measure Ingredient
2 \N Size 2 Eggs
2 \N Size 2 Egg Yolks
3 ounces Caster Sugar
8 ounces Plain Chocolate, Broken into
\N \N Pieces
1 pint Milk
3 drops Vanilla Essence
4 fluid ounce Double Cream
2 ounces Chocolate Chips
\N \N Chocolate Wafer Rolls
\N \N Chocolate Chips

TO SERVE

Place the eggs, yolks and caster sugar in a bowl and whisk lightly until just combined.

Add the chocolate to the milk in a small pan and dissolve over a low heat, then bring to the boil. Pour on to the egg mixture and stir well. Strain through a sieve and allow to cool. Add the vanilla essence.

When the custard is cold, lightly whip the double cream and add to the custard with the chocolate chips. Transfer to a container and freeze for 1 to 1 and a half hours. Remove, beat and then return to the freezer for at least two hours or until frozen. Serve with chocolate wafer rolls and extra chocolate chips.

Source: Take A Break

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