1 Extra egg yolk/Orgran No Egg Natural Egg

7 tbsp Caster sugar

150 g White chocolate

300 ml Milk

150 ml Double cream

1 Egg white

2 tbsp Plain Flour or Ogran Gluten Free Flour

2 tbsp Cocoa powder, sifted

2 tbsp Butter, melted

Plain chocolate, melted, to serve

Directions

Line 2 baking sheets with baking parchment. To make the ice cream, beat the egg, yolk and sugar
together. Break the chocolate into pieces, place in a bowl with 3 tbsp of milk and melt over a saucepan of
hot water. Heat the milk until almost boiling and pour on the eggs, whisking. Place over a saucepan of
simmering water and stir until the mixture thickens. Whisk in the chocolate. Cover with dampened baking
parchment and cool. Whip the cream and fold into the custard. Transfer to a freezerproof container and
freeze the mixture for 1-2 hours. Scrape into a bowl and beat until smooth, re-freeze until firm. To make
the biscuit cups, beat the egg white and sugar. Beat in the flour and cocoa powder, then the butter. Place
1 tbsp on 1 baking sheet and spread out into a 5-inch circle. Bake in a preheated oven at 200 deg C for 45 minutes. Remove and mould over an upturned cup. Let set,then cool. Repeat to make 6 biscuit cups.
Serve the ice cream in the cups, drizzled with melted chocolate.

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