(makes 500ml)

Gorgeous with Rum Soufflé but if you wish serve with berries. For this ice cream used an aged dark rum if you can.

INGREDIENTS

METHOD

• Place rum into a very small pot and bring to a simmer. Add muscatels and set aside to soak.
• Pour cream and milk into a heavy-based saucepan and bring just to the boil.
• Place egg yolks and castor sugar into a bowl and whisk till pale and thick.
• Slowly pour scalded milk and cream over egg mixture, whisking continuously.
• Return custard to pot and cook over gentle heat till mixture coats the back of the spoon. Do not allow mixture to boil as it will curdle. Remove from heat. It is important to make sure that custard is cooked to the correct stage. If undercooked it will have a "furry” texture and if overcooked a "lumpy” or "curdled” texture.
• Add chocolate and stir till chocolate is completely melted.
• Strain custard through a fine sieve to remove any strands of egg. Completely cool.
• If you have an ice cream churn: Churn ice cream till three-quarters frozen. Add muscatels with the soaking rum and churn till firm and creamy. Remove from churn and store in freezer for up to one week.
• Alternatively place custard into a freezer proof container and freeze for one to two hours till three-quarters frozen. Add muscatels with the rum and combine. Freeze for another hour and then stir again. Freeze till frozen, preferably overnight.