Jamie Oliver's chocolate ice cream
100g of dark chocolate;
300 ml milk;
3 egg yolks;
300g whipping cream.
Break the chocolate into pieces, place in a saucepan and pour over the milk. Place over a medium heat and stir until the bar has dissolved. Let the milk cool.
Whisk the sugar and yolks with a whisk. While stirring, pour in the milk and place on a low heat. Bring to a slight thickening, stirring all the time. Do not boil the mixture.
Put the pot into a container of ice-cold water and leave to cool, stirring. Beat the cold cream with a mixer until creamy and mix with the milk mixture.
Spoon the mixture into a wide mould, cover with a lid or cling film and place in the freezer for 3 to 4 hours.