Mocha Custard Cappuccino Float
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- 4 eggs, room temperature
- ½ cup of white granulated sugar
- 5 cups cold heavy whipping cream
- 2 cups of semi-sweet chocolate chips
In a large saucepan, slowly warm the cream on medium, ensuring that it does not boil. While the cream warms, use a hand mixer to beat the eggs and granulated sugar together in a large bowl until thick and golden, about 4 minutes.
Then slowly pour a third of the warm cream into egg batter, mixing well in between adding another third of the cream, until the two a fully combined and then finishing off the blend by adding the remaining third of the cream.
Once combined, add the custard mixture back into the saucepan and on medium low heat stir slowly to warm the ingredients together for a further 2 minutes. Turn off the heat, and then stir in chocolate until it has fully melted into the cream and egg batter.
Pour into a large bowl and allow it to steep at room temperature for 1 hour before stirring it well and then pouring into freezer safe containers for setting.
Add the whipping cream to a stand mixer and set it to medium speed, after 2 minutes, add cappuccino mix and increase the speed to medium high. Whip until soft peaks appear.
Add a dollop of Whipped Cream to the Mocha Custard Cappuccino and serve.