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
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!