1 c milk
2 c thickened cream
150g dark chocolate (or 2 tbsp cocoa)
4 egg yolks
110g caster sugar
Stir milk, cream and chocolate in a saucepan over a med heat until the chocolate melts, increase heat and almost bring to the boil.
In a large bowl whisk yolks and sugar until well combined.
Whisk hot chocolate mixture into yolk mix until well combined.
Return mix to clean saucepan and cook over a low heat without boiling until the mixture has thickened and coats the back of a wooden spoon.
Transfer to a bowl and allow to cool before placing in the fridge to chill for several hours.
Now add to ice cream maker.
To make a chocolate raspberry ripple ice cream, make a raspberry
Fruit Coulis, after the chocolate ice cream has been made, then using a skewer swirl it through. Allow to freeze further before serving.