Heat the milk in a sauce pan until it is nearly boiling.
While you are doing this, whisk the egg yolks and the sugar until they reach ribbon stage.
Add half of the milk to the eggs while whisking.
Pour the mixture back into the sauce pan and whisk in.
Cook over a moderate heat while stirring all the time with a wooden spoon.
As soon as it has thickened enough to coat the back of a wooden spoon add 1 tablespoon of the cocoa and mix in well.
When mixed, add the second tablespoon of cocoa and mix in well.
When mixed take off the heat and whisk into the cream.
Place all the ingredients into your ice cream maker.
Churn according to the manufacturer’s instructions.
Pour into an ice cream container and stir in the chocolate chunks.
Place into the freezer and after a couple of hours mix the ice cream to ensure an even distribution of the chocolate chunks.
You will need to warm the chocolate sauce before adding to the ice cream – add as much as your heart desires.
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