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Chocolate Ice Cream

Ingredients 6 egg yolks  4 oz (120g) caster sugar 1/2 pint (280ml) single cream 8 oz (225g) good quality dark chocolate, grated real vanilla extract Preparation Method Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back in a trail when the beaters are lifted.  Whisk the milk, followed by the cream Cook the custard carefully in a heavy saucepan over a low heat, or cook it in the top of a double boiler, stirring constantly until it is thick enough to coat the back of a wooden spoon.  Remove it from the heat. Stir in chocolate into the hot custard, then add a few drops of vanilla extract.  Leave the custard to cool, stirring it from time to time to prevent a skin forming. Freeze in a sorbetière following the manufacturer's instructions.  Or still-freeze (refer to home), vigorously whisking the partially frozen ice at least once during the freezing process.

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