Roll Around Ice Cream

In a heavy saucepan, place egg, chocolate, milk, and sugar. Place over medium heat and cook, stirring constantly with a wire whisk, until mixture thickens enough to coat a spoon. Remove from heat and pour into a mixing bowl and refrigerate, stirring occasionally, until cold. Add heavy cream and vanilla and mix well with wire whisk.

You'll need two clean coffee cans, one 13 ounces, and the other 40 ounces (both with tight fitting lids), along with crushed ice and salt.

Pour cooled chocolate custard and mini chips into smaller can and seal (I place duct tape over the lid and can to make sure it's well sealed). Place 1 cup crushed ice in bottom of larger coffee can and place small coffee can over ice. Layer 1 cup crushed ice and 1/4 cup salt around small coffee can all the way to the top, covering the small can with ice. Place lid on large coffee can and seal with duct tape.

Roll cans back and forth on floor for 10 minutes. Remove duct tape and small can from large can; wipe down outside of small can. Unwrap small can and stir ice cream, then repeat sealing and layering process. Roll cans back and forth for another 10-15 minutes until ice cream is frozen. Remove small can from large can, wipe down outside of small can, and place in freezer for 2-3 hours to let ice cream ripen. You can serve the ice cream immediately.