Milk Chocolate Ice Cream

Roughly chop the milk chocolate and melt it with 6 tbsp of milk in a small pan over low heat (or in a bain-marie), then set aside.

Pour the remaining milk into a saucepan, add half of the sugar and bring to a boil while stirring.

While the milk is heating, beat the eggs and the remaining sugar in a bowl with a whisk or hand mixer until the mixture is pale and thick.

As soon as the milk boils, pour it in a slow, steady stream into the egg mixture while stirring constantly.

Return the mixture to the saucepan and stir slowly with a wooden spoon over low heat until the custard thickens and coats the back of the spoon (a trail remains visible when you draw your finger through it).

Remove the saucepan from the heat and stir in the melted chocolate thoroughly until you have a smooth chocolate cream.

Pour the cream into a container and cool it quickly in an ice bath, stirring occasionally, until it is cold.

Freeze the cold mixture in an ice cream machine until it is creamy and set, then transfer as desired and, if necessary, freeze briefly to firm up.