4 egg yolks
4 egg whites, beaten with 2 tablespoons sugar until firm
1 cup (200g) sugar
3 cups (750ml) milk
1 cup (250ml) cream, double
1 teaspoon vanilla essence
2 tablespoons corn starch
150g chocolate chips
Place egg yolks, corn starch and sugar in a saucepan.
Stir in milk gradually.
Cook over a medium heat until mixture thickens.
Remove from heat and allow to cool completely.
Whip cream until firm and fold it into mixture.
Gently fold in beaten egg whites, vanilla essence and chocolate chips.
Pour into a freezerproof container and freeze until solid.