Ingredients
-
- 5 egg yolks, beaten
- 1 pint milk
- 1/2 pint double/heavy cream
- 2 oz. sugar
- 6 oz. milk chocolate, cut into small squares
Directions
Create a custard base (see vanilla ice cream recipe) and at point where you remove saucepan from the heat, carefully drop in squares of real chocolate. Stir to allow to melt and then let custard cool. Then chill custard until it’s really cold. Once chilled, mix until slushy. Add cream (whipped) and make sure it mixes in well. Transfer mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
