I thought I should type up this recipe as it is the kid's favourite and only exists on a torn out page from a magazine that floats around the kitchen.
Melt 50g (2oz) plain chocolate in the microwave. Whisk in 40g (1.5oz) cocoa powder and gradually add 350ml (12fl oz) warm milk until blended. Leave to cool.
Whisk 2 large eggs and 225g (8oz) caster sugar for 2 mins until light and fluffy, then stir in 225ml (8fl oz) double cream and 1 tsp vanilla extract.
Combine the mistures. Cover, chill in the fridge, then churn in an ice cream maker or, after chilling, pour into a shallow container, place in the freezer and stir with a fork every hour or so until frozen.
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