Ice Cream with Mexican Chocolate

• 2 large eggs
• 12 cup caster sugar
• 4 ounces mexican chocolate (2 bars)
• 1 23 cups double cream
• 1 cup milk
• chocolate curls, to decorate

1. Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.
2. Gradually whisk in the sugar.
3. Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.
4. Whisk in the cream, then stir in the milk, a little at a time.
5. Cool mixture, then chill.
6. Pour the mixture into an ice cream maker and churn until thick.
7. OR freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges.
8. Process to break up the ice crystals, then freeze again.
9. To serve, decorate with chocolate curls.

eggs, caster sugar, chocolate, double cream, milk, chocolate curls

Taken from www.food.com/recipe/ice-cream-with-mexican-chocolate-74328 (may not work)