CHOCOLATE FONDANT ICE CREAM

Makes 1.5 litres

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 10 minutes

free-range egg yolks 15 caster sugar 350 g vanilla extract 1T cream 6 cups milk 1½ cups

70% dark chocolate 450 g, chopped

1 Beat the egg yolks, sugar and vanilla extract using an electric mixer until pale. This aerates the eggs and makes for a lighter, fluffier ice cream. 2 Mix the eggyolk mixture with the cream and milk, then pour into a saucepan and cook