• 300 ml British whole milk by Sainsbury's
  • 300 ml British double cream by Sainsbury's
  • 150 g Fairtrade smooth dark chocolate by Sainsbury's, broken into pieces
  • 90 g Fairtrade caster sugar by Sainsbury's
  • 2 medium British free-range Woodland eggs by Sainsbury's, plus 2 extra yolks
  • 1 tsp Taste the Difference Madagascan vanilla extract
  • mint sprigs, for decoration


  1. 1

    Put the milk, cream and chocolate in a medium pan and bring to a simmer. Mix until combined, then take off the heat and allow to cool slightly.

  2. 2

    Meanwhile, in a bowl, whisk together the sugar, eggs and egg yolks until pale and creamy.

  3. 3

    Pour the chocolate and milk mixture on to the egg mixture and whisk together to combine. Transfer the mixture to a clean pan. Cook gently over a low heat until the mixture is thickened (about 5 minutes).

  4. 4

    Strain through a sieve into a clean, freezer-safe bowl and mix in the vanilla extract. Cover and leave until cold. Freeze for 6 hours, beating through with a wooden spoon for 1 minute every 2 hours. Serve with a mint sprig if you prefer.

Nutritional Details

Each serving provides
  • Energy 2035kj 486kcal 24%
  • Fat 37.5g 54%
  • Saturates 22.3g 112%
  • Sugars 27.6g 31%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1248kj/298kcal

Each serving provides

17.4g carbohydrate 1.7g fibre 4.5g protein

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