ADVERTISEMENT
Whisk egg yolks and sugar in a bowl until pale and creamy.
Heat the milk in a saucepan until steaming but not boiling.
Slowly pour the hot milk into the egg-sugar mixture while whisking constantly to temper the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (coats the back of a spoon).
Remove from heat and let cool completely.
In a separate bowl, whip the cream until soft peaks form.
Gently fold the whipped cream into the cooled custard base.
Swirl in the melted chocolate for a ripple effect or mix it fully for chocolate flavor throughout.
Pour into a container and freeze for 6–8 hours or until firm.
Serving and Storage Tips
ADVERTISEMENT
