Sugar butter to melt over low heat and pour in the milk, stirring to dissolve the sugar.

Dissolve the flour with a small amount of milk to avoid lumps.

Add in the flour and then the egg and continuously stir with a whisk. To give the basis to brew and as it starts to boil, turn off.

Cool to room temperature. I did it with a bowl of cold water.

Add the cream, I had thick, rustic, I don't mash, if You have 33 percent. from the store, the pre-whisk until soft peaks form.

Load the mixture into your ice cream maker according to instructions. Detailed instruction for such cases gave dolphy Tatiana in their recipes for ice cream, she said that it is necessary to pour the mixture into a metal bowl (it cools faster) and put in the freezer and every 20-30 minutes, whisking, stirring and breaking up the crystals from the walls, so that the mixture is evenly frozen within 2-4 hours. I this way didn't cook, so the recipe is not written, but Tanya trusted. And this ice cream is 2 hours enough. The mixture obtained is excellent in physical properties and palatability, probably due to the good cream.

I set the timer for 15 minutes, in this case this is enough.

In the process of mixing poured through the hole in the chocolate chips.

After 15 minutes everything is ready! Serve with fresh fruit. Bon appetit!