Ice Cream with Mexican Chocolate

1. 1

   Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.

2. 2

   Gradually whisk in the sugar.

3. 3

   Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.

4. 4

   Whisk in the cream, then stir in the milk, a little at a time.

5. 5

   Cool mixture, then chill.

6. 6

   Pour the mixture into an ice cream maker and churn until thick.

7. 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. 8

   Process to break up the ice crystals, then freeze again.

9. 9

   To serve, decorate with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.