Salted Caramel Chocolate Ice Cream
100g Mortimer Salted Caramel Drinking Chocolate
170g tin evaporated milk.
50g caster sugar
300ml double cream
Heat the evaporated milk in a saucepan
Add the salted caramel drinking chocolate and whisk until melted and glossy, leave to cool
In a separate bowl, beat together eggs and sugar until pale and fluffy
Beat in the cream followed by the milk.
Finally beat in the chocolate.
Pour into a plastic container with a lid.
Freeze for an hour before removing and stirring with a fork to achieve a smooth consistency
Freeze for at least 4 hours or overnight
Remove from the freezer and put in the fridge for 30 minutes before serving, so it is easy to scoop.