QUICK HOMEMADE CHOCOLATE CHIP ICE CREAM

fine dining restaurants

by chef  Peter Ayub of Sense of Taste Chef School

Serves 6 – 8

ingredients

  • 2 C fresh cream
  • seeds of 2 vanilla pods or 3 T vanilla essence
  • 1 x 385 g tin of condensed milk
  • 1 large egg yolk, free range if possible
  • 1 ½ C dark chocolate chips

method

  1. Whip the cream and vanilla until you have stiff peaks.
  2. Slowly add the condensed milk until it is thoroughly combined.
  3. Whisk in the egg yolk and mix well.
  4. Fold in the chocolate chips.
  5. Spoon into a suitable container and freeze overnight.
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