Put 240ml cream and the milk in a heavy-based saucepan with the vanilla pod.
Heat until bubbles appear round the edge.
Add 145g of the sugar and the chocolate. Heat almost to boiling point, stirring until the chocolate is melted and smooth.
In a bowl, lightly beat the egg yolks until smooth.
Add the hot mixture to the egg yolks, stirring constantly.
Pour into the top of a double saucepan set over hot water. Cook, stirring, until the custard thickens enough to coat the spoon.
Strain into a bowl. Stir in the remaining cream and sprinkle with the remaining sugar.
Cool to room temperature. Transfer to an ice cream machine and freeze.
|
