Chocolate Chip Ice Cream

• 350 g (12 oz) bitter or dark chocolate
• 250 ml (

Chop and melt 250 g (9 oz) of the chocolate in a bowl over a bain-marie of hot water.

Heat together gently, then bring to the boil.

Whisk together until starting to go pale.

Slowly whisk the boiling milk into the egg yolks, then return the mixture to the saucepan, and cook over a low heat, stirring all the time, until the mixture coats the back of the spoon.

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