Ingredients:
180g dark chocolate (at least 80% cocoa solids)
2 tbsp butter
400g sugar
80ml golden syrup
480ml single cream
4 eggs
2 tsp vanilla extract
480ml whipping cream
Method:
Add the butter and chocolate to a large pan and very gently melt over low heat, stirring frequently. Once melted stir-in the sugar, golden syrup and 160ml of the single cream. Increase the heat to medium and continue stirring until the mixture comes to a boil. Reduce to a simmer and continue cooking for a further 4 minutes without stirring.
In a small bowl beat together the eggs until blended then add 150ml of the hot chocolate mixture. Whisk gently then stir tie egg mixture back into the remaining chocolate mix. Cook over medium heat whilst stirring continually until the mixture has thickened (about 1 minute). Take off the heat and allow to cool until lukewarm then add the vanilla, whipping cream and the remainder of the single cream.
Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.
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