Chocolate Ice Cream

Method

1. Melt the chocolate and cream together in a saucepan over a low heat and add the cocoa powder. Whisk together and stir continuously ensuring that the mix does not boil, until the chocolate has completely melted. Remove from the heat.

2. In a separate bowl whisk together the egg yolks and sugar until light and fluffy, then gradually pour the hot cream mixture over the top and whisk together.

3. Pour the mix back in to the saucepan and warm over a low heat. Stir continuously for 5 minutes, you will notice that the custard will thicken and coat the back of a metal spoon. Be careful not to boil the mix.

4. Set aside to cool.

5. Once fully cooled churn the ice cream in a machine. Spoon the mixture into an airtight container, old ice cream tub or loaf tin and freeze.