Calories 460 per portion
Fat 29g (17g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Whole milk 300ml (½ pint)
• Dark chocolate 100g bar, broken up
• Egg yolks 3 large
• Caster sugar 325g (11½oz)
• Whipping cream 300ml pot
• Double cream 150ml pot
• Sea salt 1 tsp

Instructions

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. Stir in chocolate milk then pour back into pan and cook over gentle heat, stirring, until custard coats the back of a spoon. Cool in a bowl.
3. In a separate bowl whip whipping cream to soft peaks then fold into custard. Put in an ice cream maker to churn or freeze in a plastic tub for 3 hours. Break up, mix until smooth, freeze again and repeat.
4. Dissolve remaining sugar in 4 tablespoons water in a pan over a medium heat. Bring to the boil and bubble to make caramel. Remove from heat, pour in cream, add salt and stir until smooth. Pour into a jug and serve with scoops of ice cream.

Cook’s tip
Salted caramel sauce will keep for up to 2 weeks in a jar in the fridge.