RICH CHOCOLATE ICE CREAM
*3 egg yolks
*85g/3 oz caster sugar
*300 ml /10 fl oz whole milk
*250 g/9 oz plain chocolate
*250 g/10 fl oz double cream
100g/3 1/2 oz plain chocolate .
1) Beat the egg , egg yolks and caster sugar together in a mixing bowl until well combined. Heat the milk until it is almost boiling. Then gradually pour it onto the eggs, whisking. Place the bowl over a saucepan of gently simmering water and cook, stirring constantly, until the custard and mixture thickens sufficiently to thinly coat the back of a wooden spoon.
2) Break the chocolate into small places and add to the hot custard. Stir until the chocolate has melted. Cover with a sheet of dampened baking parchment and let it cool.
3) Whip the cream until just holding its shape, then fold into the cooled chocolate custard. Transfer to a freezer-proof container and freeze for 1-2hours until the mixture is frozen 2.5 cm/1 inch from the sides . Scrape the ice cream into chilled bowl and beat again until smooth . Re-freeze until firm .
4) To make the trellis cups , invert a muffin pan and cover 6 alternate mounds with clingfilm . Melt the chocolate , place it in a paper pastry bag and snip off the end .
5)Pipe a circle around the bottom of the mound , then pipe chocolate back and forth over it to form a double-thickness trellis. pipe around the bottom again . Chill until-set , then lift from the pan and remove the clingfilm. Serve the ice cream in the trellis cups .