1 Cup Milk Chocolate Chips
1 Tbsp Butter
2 Tbsp Heavy Cream
1 Pint Cherry Vanilla Custard
In a medium saucepan, add heavy whipping cream, vanilla and chocolate. Continually stir until smooth. Turn off burner and let chocolate sit until almost hardened.
Cut out 4 inch squares of aluminum foil and put each square into a muffin tin pocket. Scoop a small amount of Cherry Vanilla Custard out and quickly dip into the chocolate with a spoon. Place ball on aluminum square in muffin tin. Freeze immediately until firm. About 3 hours.