Richer than rich, serve this indulgent ice cream with a berry puree to help cut the richness. If you prefer, you can roll and serve in balls like Frozen Pineapple Lumps but you will need to allow at least three days in advance of serving.

Ingredients

• 3 egg yolks
• 1/3 cup sugar, preferably caster
• 300ml bottle cream
• 100 grams dark chocolate, chopped

Method

1. Whisk the egg yolks and sugar together until the mixture is thick and light in colour.
2. Heat the cream to scalding point and gradually stir into the whisked egg yolks and sugar. Return to a double saucepan or place in a heatproof bowl over a saucepan of simmering water and stir until the custard is thick and coats the back of a wooden spoon.
3. Remove from the heat, stir in the chocolate and set aside to cool. Chill overnight in the refrigerator before freezing.
4. Place in the fridge for 20-30 minutes before serving in large scoops or sandwiched between wafers or homemade biscuits. Alternatively, follow the instructions for Frozen Pineapple Lumps to make chocolate-coated balls (see recipe on our website).
5. How to freeze:
6. By machine: Have the mixture well-chilled and prepare the machine according to the instructions. The mixture to be frozen needs to go into an ice-cold machine so that it can freeze quickly for the end product to be really smooth. Churning is complete once the mixer blades stop stirring due to the firmness of the iced mixture. Transfer quickly to a lidded, ice-cold freezer-proof container. If you have made a large amount, consider freezing in two or three small containers.
7. By hand: Place chilled mixture into a shallow container to help the crystals form quickly on the surface. When a layer of ice crystals form on the surface, transfer to an electric mixer and beat well with the whisk attachment until the crystals are well mixed in. (Or use a balloon whisk and a well-chilled bowl and whisk vigorously by hand). Return to the freezer and repeat this process as often as it takes to get a smooth iced product. Recipes often state "every four hours" but this is a guide only as the more whisking and the faster the process, the smoother the ice cream or sorbet will be.