• 5 egg yolks (beaten)
• 2oz (50g) sugar
• 1 pint (500ml) full cream milk
• 3 tablespoons cocoa powder
• 1/2 pint (250ml) heavy/double cream
• 1/2 cup of milk or dark chocolate (grated)
• Optional extra: 1 level teaspoon cornflour (for a thicker texture or when using an ice cream maker with a bowl that has to be frozen in advance)
1. Mix together the egg yolks, sugar (and cornflour if using it) in a bowl, stirring well and beat until smooth.
2. Pour the milk into a saucepan and heat gently on a medium heat until hot (Do not boil). Then stir the hot milk into the egg and sugar mix. Mix well.
3. Pour the mixture back into the saucepan and heat gently, stirring frequently (Do not boil).
4. After several minutes it will start to thicken into a custard. At this point remove the pan from the heat, add the cocoa powder using a sift and mix well ensuring any lumps of cocoa powder have dissolved.
5. Leave the mixture to cool.
When the custard has cooled, transfer into a chilled bowl.
For best results refrigerate the mix for at least 3 hours (overnight if you have the time). When the custard is thoroughly chilled, pour the double cream into a separate mixing bowl and whip until slightly fluffy. Stir the whipped cream into the chilled custard mixture.
The mixture is now ready to transfer to the ice cream maker and freeze according to the manufacturer’s instructions.About 5 minutes from the end of the freezing cycle, drop the grated chocolate into the ice cream mixture through the ice cream maker opening (in the top).