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Instructions |
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Beat egg yolks in small bowl with electric mixer on high 3 minutes or until thick and lemon color. Gradually beat in sugar.
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Heat 1 cup cream over medium heat until hot. Gradually stir in at least 1/2 of the hot cream into the egg yolk mixture; stir back into hot cream in pan. Cook over low heat for 5 minutes, stirring constantly, until thickens (do not boil).
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Stir in choc chips until melted. Cover and refrigerate about 2 hrs, stirring occasionally, until chilled.
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Beat 1 1/2 cups cream in chilled bowl on high until stiff. Fold into mixture.
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Originally Submitted
3/30/2018
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