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Ice Cream

Lynn's Custard Chocolate Ice Cream

5 egg yolks, 1 pint (500ml) milk, 1/2 pint (250ml) double/heavy cream, 2 oz (50g) sugar, 3 tablespoons of cocoa powder

Create a custard base (see instructions from the Cullen's Vanilla Custard Base RecipeICECREAM5) - and at the point where you remove the saucepan from the heat to allow the mixture to cool, add the cocoa. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions. for 2 quarts