BEFORE DAY ONE

Place the ice cream churner into the freezer for at least 24 hours.

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DAY ONE

Place the egg yolks and sugar into the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy on medium speed.

Melt the chocolate over a double boiler (bowl over a pot of simmering water).

Pour the cream into a small pot and heat to 155F (68C) then immediately strain the cream. Reduce the mixer to low speed and pour the cream into the eggs and beat for 1 minute. Pour the mixture into a clean pot and place on gentle heat. Whisk constantly until the temperature reaches 155F (68C).

Remove the pot from the heat and whisk in the melted chocolate, then immediately pour the liquid into a clean bowl. Put the bowl over an ice bath and stir the mixture every 3 minutes for 15 minutes.

After 15 minutes, cover the top of the liquid with plastic wrap to prevent a skin forming and place in the fridge to chill overnight.

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DAY TWO

Pour the liquid into an ice cream churner and churn for 40 minutes or according to the machine's instructions, until the ice-cream is thick. Transfer the ice-cream into a container and place in the freezer overnight to set.

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