Double Chocolate Ice Cream by Shireen Anwer

Ingredients:

• Evaporated milk chilled 1 tin
• Condensed milk chilled 1 tin
• Eggs 2
• Whipped cream 2 cups
• Chocolate sauce 1/2 cup
• Chocolate essence 1/2 tsp
• White chocolate chips 1/4 cup
• Dark chocolate chips 1/4 cup
• Icing sugar 1 oz
  

Method:

1. Separate egg whites and egg yolks.
2. Then beat yolks with icing sugar until thick.
3. Beat egg whites and keep it aside.
4. Then beat evaporated milk until it doubles.
5. Now fold chocolate essence, condensed milk and egg yolks mixture in evaporated milk for 2 minutes.
6. Then fold in whipped cream, chocolate sauce and egg whites, put in air tight container and freeze for 8 hours.
7. Then fold in white chocolate chips and dark chocolate chips and freeze it until it sets.