Chocolate Custard Ice Cream - water

Method

• In a pan, place the can of condensed milk (unopened) and cover it completely with water. Bring to boil, then simmer for about 3 hours, making sure the can stays covered in water.
• Once it's done, leave it to cool completely, then open it carefully.
• Combine the water and evaporated milk. Mix a little of the milk mixture with the custard powder.
• Add the rest of the milk and heat to thicken. Stir in the boiled condensed milk then chill the mixture in the fridge.
• Grate the chocolate and beat it into the mixture with the egg.
• Place in the freezer until it begins to freeze, then beat with an electric beater.
• Place in the freezer again until hard. Alternatively you can place it in an ice cream churner.