Healthier chocolate ice cream

Method

1. Put the milk, cream and chocolate in a medium saucepan with half the sugar. Heat over a low heat, allowing the chocolate to melt and the milk to gently steam. When the chocolate has melted, gently stir with a spatula to combine.
2. Using an electric hand mixer, whisk the egg yolks, cornflour and remaining sugar in a mixing bowl until light and pale. Pour a third of the chocolate milk into the yolk mixture and combine, then pour all the mixture back into the chocolate milk saucepan and stir. Cook over a medium heat, stirring constantly, for 10-15 minutes to form a custard thick enough to coat the back of a spoon.
3. Pour the custard mixture into a large bowl and cover with cling film touching the surface to stop a skin forming. Allow to cool slightly, then chill in the fridge.
4. When completely cool, freeze-churn the ice cream mixture in an ice cream maker for 30 minutes or until almost frozen. If you don’t have an ice cream maker, put the mixture in a freezerproof container and freeze for 45 minutes. As soon as it starts to freeze around the edges, take it out of the freezer and whisk with an electric hand mixer (or in a food processor), then freeze again. Repeat every 30 minutes until frozen; it will take 2-3 hours.
5. Freeze the churned ice cream in a large freezerproof container for at least 4 hours or overnight. Take out of the freezer 10-15 minutes before serving and leave at room temperature so the ice cream reaches ideal scooping consistency.