Directions

1. Heat milk in a pan, add chocolate and stir until smooth.

2. In a bowl, whisk egg yolks with 75g (3oz) sugar until thick.

3. Stir in chocolate milk then pour back into pan and cook over gentle heat, stirring, until custard coats the back of a spoon.

4. Cool in a bowl.

5. In a separate bowl whip whipping cream to soft peaks then fold into custard.

6. Put in an ice cream maker to churn or freeze in a plastic tub for 3 hours.

7. Break up, mix until smooth, freeze again and repeat.

8. Dissolve remaining sugar in 4 tablespoons water in a pan over a medium heat. Bring to the boil and bubble to make caramel.

9. Remove from heat, pour in cream, add salt and stir until smooth.

10. Pour into a jug and serve with scoops of ice cream.