• 260 ml (9¼ fl oz) fresh apple juice (about 600 g/1 lb 5 oz unpeeled apples, juiced)
• 70 g (2½ oz) fine cane sugar
• 20 g (¾ oz) glucose
• 100 g (3½ oz) dark chocolate, broken into pieces

Strain the apple juice. Put 60 ml (2 fl oz) water in a saucepan and add the juice, sugar, glucose and chocolate. Heat until the chocolate has melted, then put in the fridge to chill.

Transfer to an ice-cream machine and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.