Ice Cream

• Make sure you have 2 large mixing bowls. In one bowl whisk the egg yolks and confectioners sugar until it is light and fluffy with a creamy color. Then whisk in the condensed milk, cocoa powder and chocolate chips.
• In the second mixing bowl whisk the cream until soft peak.
• Slowly add the contents from the first bowl into the cream mixture, while gently folding the contents until they are well mixed. Don't mix vigorously as this will flatten the mixture.
• Gently pour the ice cream into a 9.25 x 5.25 x 2.75 inch bread tin or similar sized freezer friendly container. Then place the container into the freezer.
• Give the ice cream a stir after 2-3 hours. By then it should be semi frozen (this step is optional but will improve the overall texture of the ice cream). In 6 hours the ice cream will be ready to eat.
• This recipe should yield 48 liquid ounces of ice cream.