Chill the evaporated milk overnight. The more it is chilled, the more easier to whip.

Keep the whipping bowl and the beater whips in the fridge for a couple of hours till cold.

Empty the chilled evaporated milk into the cold bowl and whip for around 20 minutes.

You will see that after whipping for 5 minutes, the milk will slowly start forming the consistency of whipped cream.

Continue beating it till the milk gets whipped well. Add the sugar and continue beating it till well combined. When you pull the beater up, the milk will not fall from the beater.

Pour this mixture into your icecream container and freeze for an hour and a half.

Take it out, add the broken chocolate peices and give it a gentle mix. Put it back into the freezer.

Ensure to beat the icecream to break the crystals every hour and a half, for 4 times. Since I had made it at night, I had beaten it while adding the chocolate pieces and then at 3:30 am when I realized I had to beat the icecream!!! Ahem ahem... :)

Scoop out the icecream and enjoy!