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4 egg yolks
100 g/4 oz/0.5 cup caster (superfine) sugar
600 ml/1 pt/2.5 cups warm milk
75 g/3 oz/0.75 cup plain (semi-sweet) chocolate, grated
5 ml/1 tsp vanilla essence (extract)
150 ml/0.25 pt double (heavy) cream, whipped
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Method :
Beat the egg yolks and sugar until liquid, then stir in the milk and
strain into a bowl over a pan of simmering water. Stir over a gentle heat
for 20 minutes until the custard is as thick as single (light) cream. Pour
into a clean bowl and whisk in the chocolate and vanilla essence until
smooth. Leave to cool. Fold the whipped cream into the custard. Turn it
into a freezer container and freeze for 1 hour. Turn out into a chilled
bowl and beat until smooth, then return it to the container and freeze for
a further 1 hour. Beat again, then return to the container and freeze
until firm. |