| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | Size 2 Eggs | |
| 2 | Size 2 Egg Yolks | |
| 3 | oz | Caster Sugar |
| 8 | oz | Plain Chocolate, Broken into |
| Pieces | ||
| 1 | pt | Milk |
| 3 | dr | Vanilla Essence |
| 4 | fl | Double Cream |
| 2 | oz | Chocolate Chips |
| Chocolate Wafer Rolls | ||
| Chocolate Chips |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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