Homemade Double Dutch Ice Cream
(without an Ice Cream Maker)
2 cups whipped cream
1 can chilled evaporated milk
1 can chilled condensed milk
2 eggs (separated/white from yolk)
1/2 cup chocolate sauce
1/2 tsp. chocolate essence
1/2 cup white chocolate chips
1/4 cup dark chocolate chips
1 oz. icing sugar
Separate eggs, beat yolks with icing sugar till thick, beat white stiff, keep aside.
(you can alternatively use a blender if there is no beater or mixer)
Beat chilled evaporated milk till double in volume, fold in essence, condensed milk, egg yolk mixture and beat for 2 minute.
Fold in whipped cream, chocolate sauce, egg whites put in an airtight container.
Freeze for 8 hours, fold in chocolate chips.
Freeze till firm. Serve and enjoy!
Cooking with Me
Photo by: Jan Rodgee