Custard Ice-Cream
2 cups vanilla custard
300ml double cream
395g condensed milk
2 Tbsp vanilla extract
Chocolate Sauce:
125g milk chocolate
1 cup thickened cream
1 cup caster sugar
Mix together custard, cream, condensed milk and vanilla. Freeze in an airtight container overnight or until firm. Transfer into a food processor and, without allowing ice-cream to melt completely, beat until smooth.
Return ice-cream to an airtight container and refreeze for 4 hours or until firm.
To Make Chocolate Sauce: Melt chocolate, cream and sugar. When sugar dissolves, set aside to cool slightly.
Drizzle with chocolate sauce.
Serves 10