Chocolate chip cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Size 2 Eggs | |
| 2 | Size 2 Egg Yolks | |
| 3 | ounces | Caster Sugar |
| 8 | ounces | Plain Chocolate, Broken into |
| Pieces | ||
| 1 | pint | Milk |
| 3 | drops | Vanilla Essence |
| 4 | fluid ounce | Double Cream |
| 2 | ounces | Chocolate Chips |
| Chocolate Wafer Rolls | ||
| Chocolate Chips | ||
Directions
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