Place the milk, cream, trimoline and sugar in a saucepan and bring to the boil, stirring until the sugar is dissolved. Remove from the heat, add the chocolate and stir until melted. Whisk in the stabiliser until combined. Pass through a fine sieve into a metal bowl, then chill over ice. Churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to a piping bag fitted with a
This can be made 1 day in advance.
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