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with Ms Athiniotis

Chocolate Chip ice cream

Makes 6 serves

Ingredients

400 g can evaporated milk (chilled until really cold)

100 g / ½ cup light brown Muscovado sugar

A pinch of salt

2 teaspoons vanilla extract, or to taste

150 g / 1 cup dark chocolate chips (or finely chopped chocolate)

Procedure:

In a large bowl, whisk the chilled evaporated milk, sugar and salt together until light and fluffy. (Mixture will be doubled in volume. This will take 10 minutes.) You may want to stop after 5 minutes, give the whisk a couple of minutes off to cool down, and then start again.

For vanilla ice cream: whisk in the vanilla and taste. Add I teaspoon more if you can’t taste it.

For Chocolate Chip ice cream: add 1 cup of dark chocolate and whisk through. Slowly tip the mixture into a freezer container- you don’t want to knock out the air bubbles.

Freeze for at least 4 hours. Delicious served alone, or with fresh fruit or Compote