Makes approximately 1 litre
INGREDIENTS
2 Cups Bulla Dollop Thick Cream (500 ml)
½ Cup Milk (125 ml)
150g Good Quality Dark Chocolate, Chopped
5 Egg Yolks
½ Cup Caster Sugar
60 g Choc Chips
METHOD
1. Place Cream, Milk and Chocolate into a medium heavy-based saucepan. Cook, stirring, until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once chocolate mixture is hot, slowly whisk chocolate into the egg mixture.
3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips for better ice cream making).
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5. Once chilled pour into ice cream bowl.
6. Set ice cream maker to desired setting and churn.
7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
TIP
For a bigger chocolate treat add ¼ cup grated dark chocolate once
machine specifies to add in mix-ins.
