Summer berry sundae
Chocolate ice cream base
Bring to the boil.
Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar. Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.
Chop the chocolate up into small pieces. When the ice cream mixture comes of.
When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.
Strain through a fine chinois and cool down immediately.