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Creamy cocopot ice cream


6 oz. of Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 oz of skunk or Northern lights

Melt chocolate in the microwave or in a double boiler, using a rubber spatula. Put custard in and mix well, using a rubber spatula. Fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze. If in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings.



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