Nice ice: easy home-made ice-creams

350g plain chocolate
600ml milk
1 egg
1 egg yolk
50g sugar
568ml tub double cream

1. Break the chocolate into small pieces and place in a bowl with the milk. Heat gently over a pan of simmering water or melt (carefully) in the microwave. Stir occasionally until the chocolate is completely dissolved. Set aside.
2. Place another bowl over the pan of simmering water and whisk the whole egg and yolk with the sugar until thick and fluffy. This should take between 5 and 7 minutes. Remove from the pan and pour in the chocolate milk, whisking well to blend. Set aside to cool.
3. Whisk the cream until slightly thickened, then fold into the cooled chocolate mixture. Pour into a shallow plastic container and freeze for 2-3 hours.
4. Whisk the ice-cream again to incorporate more air and to blend in the frozen bits. Return to the freezer for another 4 hours or overnight. When ready to serve, take out of the freezer until soft enough to scoop. Eat within 1 day.

NB: this recipe contains raw eggs, so the usual precautions should apply.

Variations
1. Add 100g toasted, chopped pistachios or almonds after the second whisking.
2. Add crumbled pieces of your favourite biscuit. The American cookies 'Oreos' are great in this.
3. Add some chopped after-dinner mints or bits of white chocolate.