Served as dessert. Vegetarian dish. Speciality: Prepared from Milk Duds chocolate chips.

4 large Egg yolks

1 heaped teaspoon of Gluten free cornflour

1 heaped Tablespoon Sugar

300 ml (10 fl oz) or 1 1/4 cups of Soya Milk

3 Tablespoons of Cocoa powder, sieved

240 ml (8 fl oz) or 1 cup of Soya Cream

100 g (3 1/2 oz) or 2/3 cup of Milk Duds chocolate chips

Mix the egg yolks, cornflour and sugar together in a bowl. Gradually add the milk. Now transfer this mixture into a non-stick saucepan and cook over a low heat, stirring most of the time until thick but do not boil. Remove the pan from the heat and stir in the cocoa powder and soya cream. Sieve the custard into a bowl and leave to cool. When it is cold and the ice-cream maker is ready, mix in the chocolate chips or pieces and churn in the machine until frozen, but still soft enough to scrape out of the mixer. Freeze in a scalable container until needed, or serve immediately with cookies.

Serves: 4

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