Chocolate Ice Cream

Adapted from Jamie Oliver

100g dark chocolate (70%)

300ml full-fat milk

85g sugar

3 free-range egg yolks

300ml whipping cream

1. Snap the chocolate into pieces, then place in a heavy-based saucepan with the milk and whipping cream.
2. Heat gently, stirring, until smooth, then remove from the heat to cool slightly.
3. Beat the sugar and egg yolks in a bowl until pale and thick. Stir in the cooled chocolate milk, then strain back into the pan.
4. Cook the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon. Don’t allow the mixture boil or it will curdle.
5. Pour into a bowl and leave to cool, stirring occasionally.
6. Put in fridge over night
7. Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.