Chocolate Custard Ice Cream

• 400 ml water
• 1 (14 ounce) can evaporated milk
• 50 ml custard powder
• 1 (14 ounce) can condensed milk
• 1 egg
• 50 g milk chocolate

1. In a pan, place the can of condensed milk (unopened) and cover it completely with water. Bring to boil, then simmer for about 3 hours, making sure the can stays covered in water.
2. Once it's done, leave it to cool completely, then open it carefully.
3. Combine the water and evaporated milk. Mix a little of the milk mixture with the custard powder.
4. Add the rest of the milk and heat to thicken. Stir in the boiled condensed milk then chill the mixture in the fridge.
5. Grate the chocolate and beat it into the mixture with the egg.
6. Place in the freezer until it begins to freeze, then beat with an electric beater.
7. Place in the freezer again until hard. Alternatively you can place it in an ice cream churner.

water, milk, custard powder, condensed milk, egg, milk chocolate

Taken from www.food.com/recipe/chocolate-custard-ice-cream-478769 (may not work)