Chocolate Ice Cream

(or, Death By Chocolate) (happily)

Ingredients
1x184ml carton whipping cream
225ml milk
7 large egg yolks (save 4 of the whites and make meringues!)
110g caster sugar
40g cocoa powder
200g plain chocolate chopped into chunks

Method
Pour the milk, cream, sugar and cocoa into a saucepan. Whisk really well and bring to the boil, stirring frequently to ensure the sugar and cocoa dissolves.

Meanwhile, put the yolks in a large bowl and whisk to combine. Once the milk and cream has boiled, pour it slowly over the yolks, whisking continuously.

Pour the mixture back in the pan and heat over a gentle heat for 3-4mins, scraping a wooden spoon over the bottom of the pan until the custard has thickened enough to coat the back of a spoon, and you can draw a line in it (on the spoon) with your finger (beware it is HOT!).

Turn off the heat and whisk in 125g of the chopped chocolate, and continue whisking until it's all melted.

Leave to cool! Overnight will do it, or about 2-3 hours in the fridge. Once it's completely cooled, transfer to a 1litre plastic container and put it in the freezer, vigorously stirring every 30 minutes for the first 2 hours. Then stir in the remaining chocolate chunks and freeze overnight.

If you have an icecream maker, churn the icecream and, once it starts to freeze, add the chunks of chocolate.