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Chocolate Chip Ice Cream

Ingredients 200g / 7oz chocolate, chopped or grated 250ml / 9 fl oz milk 3 eggs yolks 90g / 3oz sugar 250ml / 9 fl oz double cream, lightly whipped 150g / 5 oz finely chopped chocolate Preparation Method Stir the chopped or grated chocolate into the milk in a small,  heavy-based saucepan and stir over a gently heat until the chocolate melts. Put the egg yolks into a bowl with the sugar and beat until thick and creamy.  Add chocolate milk and beat.  Return the chocolate mixture to the saucepan and stir continuously over a moderate heat until the mixture is thick and will coat the back of a spoon Strain the chocolate custard into a bowl and cool in the refrigerator.  When quite cold, fold in whipped double cream. Pour into ice trays and freeze until the mixture begins to set around the edges.  Pour into a bowl and beat.  Stir in the chopped chocolate.  Return the ice-cream to the ice trays and freeze for 30 minutes. Repeat the beating and freezing method every 30 minutes, until the ice-cream is really thick.  Freeze until firm.

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