Chocolate Royal Ice Cream
4 egg yolks
½ cup sugar
2 tablespoons cocoa powder, sifted
100g cooking chocolate
1 teaspoon vanilla essence
300ml thickened cream
Heat milk in medium saucepan. Beat egg yolks, sugar, and sifted cocoa in a bowl until mixture is thickened. Pour hot milk over egg mixture and return to saucepan. Heat, stirring constantly, until custard thickens and coats the back of a wooden spoon.
Melt chocolate in a bowl over simmering water and stir through hot custard. Flavour with vanilla essence. Cover with plastic wrap and allow to cool.
Whip the cream until it forms soft peaks, and gently fold through the cold custard. Freeze in tray or churn. Serve with fresh seasonal fruit.