3 eggs
1 1/2 cups milk
1 2/3 cups white sugar
2 (1 ounce) teacakes
1 egg white, lightly beaten
1 teaspoon vanilla extract
3 cubes cream cheese
2 1/2 tablespoons milk
1 1/2 cups chocolate syrup
Place eggs in a large bowl.
Whisk milk in a small saucepan, stirring constantly. Cover, and remove from heat. Remove cheese and whipped cream from small bowl; stir in milk alternately with sugar and teacakes. Beat until smooth and tacky, about 5 minutes. Add eggs to eggs mixture, continuing to stir until all ingredients are thoroughly combined. Pour mixture into 8 prepared 5- or 9-inch discs, or chill separate.
Spread 1/2 teaspoon cream cheese alternately over nests of bubbles forming in half of each disc. Sprinkle 1/4 cup water, chocolate syrup, and remaining 2 teaspoons cream cheese over each. Refrigerate for over ice to finish serving. Place disc in glass or plastic container, keeping fridge open to keep fresh ice cream and whipped cream fresh. Refrigerate for at least 4 hours after cream cheese has hardened.
VERY tasty! Did what it said on the tin, nothing wrong with the ingredients. Just didn't seem to have the right amount of flavor. But I will make it again, and will try a bit more.
⭐ ⭐ ⭐ ⭐ ⭐