Ingredients

• 2 (3) egg yolks
• 40g/ 1 1/2oz (50g/2oz) caster sugar
• 150ml/1/4 pint (200ml/7 fl oz) milk
• 100g/ 3 1/2oz (150g/5oz) plain chocolate, chopped
• 200ml/ 7fl oz (280ml/10fl oz) whipping cream

 
For the truffle mix:

• 45ml/ 3tbsp (75ml/ 5tbsp) single cream
• 15ml/ 1tbsp (20ml/ 1 1/2tbsp) golden syrup
• 15ml/ 1tbsp (30ml/ 2tbsp) rum, optional
• 75g/ 3oz (115g/ 4oz) plain chocolate, chopped

Tools

Kitchen machines: Ice Cream Maker

Method

1. Whisk the egg yolks and sugar together in a bowl. Place the milk in a saucepan and heat until almost boiling, then whisk into the egg mixture.
2. Return to the pan and cook over a gentle heat, stirring continuously, until slightly thickened but do not boil. Remove from the heat and stir in the chocolate. Transfer to a bowl and leave to cool. Stir in the cream and chill.
3. Place the truffle mix ingredients in a bowl over a pan of simmering water and stir until the chocolate melts. Cool.
4. Fit the frozen bowl into the dessert maker and switch on. Pour in the chocolate custard and churn until it resembles freshly whipped cream. Layer alternate spoonfuls of ice cream and truffle mixture into a freezer-proof plastic container. Swirl lightly with a round bladed knife and freeze until required. 

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