Chocolate Ice Cream

350ml Full Cream Milk

4 Egg Yolks

100g Sugar

350ml Cream

1 Vanilla Pod

1 1/2 Table Spoon Cocoa Powder

60g Dark Chocolate

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk, cocoa powder and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Stir in broken up pieces of dark chocolate making sure all pieces are dissolved.

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker see instructions here

Vanilla Ice Cream

Rum and Raisin