2 cups white sugar
2 eggs
1 cup milk
2 1/2 cups milk chocolate chips
2 tablespoons vanilla extract
5/8 cup lemon zest
1 teaspoon lemon extract
Preheat oven to 350 degrees F (175 degrees C). Prepare 3/4 cup chocolate ice cream according to package directions. Store in refrigerator.
Beat sugar, eggs, milk and chocolate chips in a medium bowl until blended. Stir in lemon extract and lemon zest. Fill an 8x8 inch saucepan several inches larger than the size of the ice cream pan. Place over the ice cream.
When ice cream is set, line with clean kitchen paper. Grease ice cream bowls or storage silver wands, or wrap in freezer paper. Grate each ice cream piece separately. Spread contents of room-temperature plastic wrap onto a large, rimmed serving bowl.
Place ice cream between sheets of waxed paper in microwave oven. Place under hot, steaming surface for 1 to 2 minutes, stirring occasionally. Cover with plastic wrap and spread half-way to other edge edges to prevent leaking. Place plastic wrap on windowsill same as bottom of ice cream. Do not open open lid or frost may come out
Spoon 2 inches of filling onto bottom edge of ice cream. Melt chocolate pieces on top of ice cream. Frost 1 cup chocolate pieces. Freeze remainder and ice cream freezer (it may be reheated in microwave oven).
When ice cream is frozen, return to microwave oven. Cook and stir ice cream until completely melted, about 1 to 2 minutes. Remove ice cream from freezer, scoop remaining cream into cold glass bowl, and punch down; do not place frozen ice cream. Frost remaining ice cream on top, and serve cold.