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20 December 2012,00:52 by
D.Sumithra

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DOUBLE CHOCOLATE ICECREAM

Serves :
6

Preparation Time :
45 minutes

Preparation Method :

  • Put the milk in a saucepan and break the plain chocolate into it. Heat gently over a low heat until the chocolate melts, then cook over a high heat until almost boiling.
  • Whisk the egg yolks and sugar together until pale and thick. Gradually pour on the chocolate milk, stirring.
  • Return to the saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a spoon. Do not boil. This takes about 20 minutes.
  • Pour into a shallow freezer container and leave to cool. When the mixture is cool, cover and freeze for 2 hours, until mushy.
  • Turn into a large bowl and beat with a fork or whisk to break down any large ice crystals.
  • Whip the cream until it just holds its shape, then fold into the frozen custard with the chocolate chips. Return the mixture to the freezer container and freeze for 2 hours.
  • Beat the mixture again, to break down any large ice crystals, then freeze until firm.
  • Transfer to the refrigerator to soften for 30 minutes before serving.

INGREDIENTS

  • 300 ml  fresh milk
  • 100 grams  plain chocolate
  • 3 egg yolks
  • 50 grams sugar
  • 300 ml fresh whipping cream
  • 50 grams chocolate chips

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