The Traditional English Restaurants of London

Put the milk and the cream into a pan, bring it to the boil, reduce to a gentle simmer, and add the 70% solids chocolate, then add the egg yolks to the sugar and beat well; when thoroughly beaten, add a little of the hot cream mixture, whisking quickly.

The mixture is now added to the cream and milk in the pan on the stove, stirring livelily as you go, let this cook for 8-10 minutes. Continue stirring, but not so livelily, and add the 100% solids chocolate, allow this to melt.

Once that has happened, pass the whole lot through a fine sieve, allow to cool slightly before placing it into your ice cream machine, then churn and freeze in a clean container.

It should be ready in a couple of hours, or will keep for another day, but a word of warning: do not keep it for too long, home-made ice cream is better eaten freshly made.