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4 egg yolks
100g fine caster sugar
300ml milk
200g plain chocolate broken into pieces
150ml double cream
Place egg yolks and sugar in a bowl and whisk
until plain and fluffy. Heat gently the milk in a
saucepan to boiling point. Gradually pour the milk
over the egg mixture whisking well between each
addition. Transfer mixture to the pan and heat
gently for 10 mins stirring continously until
sufficiently thick to coat the back of a wooden
spoon. (this is the custard)
Remove from heat and add 100g of the chocolate.
Whisk well until the chocolate has melted and
mizture is smooth
Once custard is cool chill in fridge for 1 hour
Pour custard into ice-cream maker and churn for
about 30 mins until thick and creamy. Chop the
remaining chocolate into small pieces. Add the
chocolate and churn for a further few revolutions
until evenly distributed.
Transfer into a freezer container and freeze for
at least 4 hours until firm.
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