Method

• On very low heat, warm the milk and the chappies until the chappies melt completely, and allow them to infuse for 30 minutes at least.
• Pour the chappies milk through a strainer into a clean saucepan.
• In a medium-sized mixing bowl whisk the sugar, corn flour and egg yolks together until the sugar has dissolved.
• Bring the milk to a scalding point with the vanilla paste and then temper it onto the egg mixture by slowly pouring the hot chappies milk into the eggs while continuously whisking.
• Heat over a double boiler and thicken stirring continuously until it coats the back of a spoon.
• Remove from the bowl, strain and allow it to cool.
• Whip the cream to soft peaks and fold it into the chappies anglaise mixture.
• Place the mixture in the freezer and whisk every 20 minutes until it is frozen. Alternatively, add the base to an ice cream machine and churn until frozen for 30-40 minutes.
• We completed the dessert with a skopas mousse! 

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