1. Before you begin the recipe, please ensure your ice cream maker bowl has been in the freezer ahead of time, according to the manufacturers’ instructions.

2. Melt the dark chocolate over very low heat in a pan.

3. In the meantime, prepare all your remaining ingredients: weigh out the milk and cream, weigh out the sweetener and the eggs yolks.

4. Very slowly add the milk/cream mixture to the pan of melted chocolate. Use a silicon whisk as you do so (to protect your non-stick pan). The addition of a cool mixture may cause the chocolate to seize but keep whisking over low heat. If necessary, add a tablespoon or two of boiling hot water, this will help to emulsify the mixture.

5. With the pan still on low heat, whisk in the egg yolks. Do not allow the mixture to ever simmer - you want to cook the eggs to a safe temperature without scrambling them.

6. After about 10-12 minutes of low-heat simmering, remove the pan from the heat and whisk in the sweetener.

7. Strain the mixture through a fine-mesh sieve into a clean bowl. Place the bowl in the fridge to chill for at least two hours.

8. Once cooled, whisk well, then pour the mixture into an ice cream maker. Churn as per the manufacturers’ instructions.