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1
Melt 250 g of the chocolate in a heatproof bowl set over a pan of gently simmering water.
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2
Heat the milk, double cream and vanilla pod together and bring to the boil.
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3
Whisk together the egg yolks and sugar until they start to go pale.
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4
Slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
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5
Strain the custard into the melted chocolate and blend well, then leave to cool.
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6
Place in a mould or container and freeze for 2-3 hours.
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7
When thick and half frozen take out, place in a blender and process to a smooth, cold mixture.
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8
Chop the remaining chocolate very finely and stir inches Reurn to the container and the freezer for a further 1-2 hours until frozen.
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9
You can serve the ice cream layered, at the last minute, between home-made chocolate biscuits or waffles.
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10
Another idea is to cut out circles of chocolate Melt mascao plain or maya gold chocolate gently (perhaps with a little orange liqueur) and then pour it on to a cool work surface (or a piece of marble) When the chocolate has cooled a little, mark with a round pastry cutter, then leave to set completely.
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11
Remove the circles carefully and serve with the ice cream.
