Preparation:
Heat the milk and chocolate up until it's almost boiling, and the chocolate is melted, then remove from heat.
Beat the egg yolks together with the sugar, add to the custard, then heat again, stirring constantly, until the mixture coats the back of a wooden spoon.
Freeze in a shallow container for 2 hours, then lightly whip the cream and add to the frozen custard. Freeze again for another 2 hours, mash and freeze until solid
Remove from freezer to fridge an hour before servin |
