100 g 70% cocoa dark chocolate, broken into pieces
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream
Recipe by Ginny Rolfe
Put the chocolate pieces and milk in a heat proof bowl.
Use a bay marie .
Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together )
Beat the sugar and egg yolks in a separate bowl until pale and thick.
Fold egg mix into the cooled chocolate milk mix.
Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.
Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
Whip the cream into soft peaks, then fold into the cooled chocolate mixture.
Churn in an ice-cream machine, according to the manufacturers instructions, until its frozen.