Chocolate ripple ice cream

Serves 10-12 Desserts and puddings

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Method

To make the ice cream, heat the milk and vanilla pod in a pan to boiling point, remove from the heat and leave to infuse for 20 minutes. Remove the vanilla pod, scraping seeds into the custard.

Beat the egg yolks and sugar until pale, then gradually stir in the hot milk. Strain back into the pan and return to heat. Cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon but do not allow to boil. Remove from the heat, stir in the chocolate until melted and leave to cool completely. Whip the cream until it forms soft peaks and carefully fold through the chocolate mixture until evenly combined.

Either churn the chocolate custard in an ice-cream maker or freeze in a large bowl, beating every few hours to prevent ice crystals from forming until the mixture is semi-frozen.

To make the ripple sauce, place the sugar, glucose, 125ml hot (not boiling) water, cocoa and vanilla essence in a pan and whisk until smooth. Heat gently, stirring until it comes to the boil. Boil, stirring for 1 minute until the sauce has thickened slightly. Remove and allow to cool. Chill until needed.

Spoon half the semi-frozen ice cream into a 1kg loaf tin. Using a cocktail stick, swirl through two- thirds of the ripple sauce. Repeat with a second layer of ice cream and a third of the sauce. Freeze until required. Serve the ice cream with a drizzle more sauce.