Chocolate Ice-Cream

Ingredients

3 Egg Yolks
1/4 Cup CSR Caster Sugar
2 Cups Milk or Cream
1 Teaspoon Vanilla
100g Grated Chocolate
2/3 Cup Cream

Method

1 : Heat together the milk and chocolate until the chocolate melts, cook it a little and then whisk it into the egg and CSR
Caster Sugar mixture. When it is cool, add the cream.
2 : Transfer the mixture to a freezer tray and freeze it to a slush.
3 : Blend to a fine textured snow in a food processor. Spoon it into a soufflé dish or mould and freeze again.
4 : Take ice-cream out of the freezer or ice compartment of the refrigerator 20 mins before serving to allow time for it to
soften. Eat this ice-cream within 2-3 days of making it.