Ice Cream With Mexican Chocolate

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large eggs
• 1/2 cup caster sugar
• 4 ounces mexican chocolate (2 bars)
• 1 2/3 cups double cream
• 1 cup milk
• chocolate curls, to decorate

Recipe

• 1 put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.
• 2 gradually whisk in the sugar.
• 3 melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.
• 4 whisk in the cream, then stir in the milk, a little at a time.
• 5 cool mixture, then chill.
• 6 pour the mixture into an ice cream maker and churn until thick.
• 7 or freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges.
• 8 process to break up the ice crystals, then freeze again.
• 9 to serve, decorate with chocolate curls.