Makes approximately 1 litre

INGREDIENTS

2 cups pouring cream

½ cup milk 180g good quality dark chocolate, chopped

5 egg yolks

⅓ cup caster sugar

METHOD 

1. Place cream, milk and chocolate into a medium heavy-based saucepan. Cook, stirring, until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once chocolate mixture is hot, slowly whisk chocolate into the egg mixture.

3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.

4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

5. Select ice cream mode to start mixing.

6. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.