100 grams dark chocolate broken into small pieces
3 tablespoons golden syrup
2 tablespoons hot water
1 teaspoon coffee essence — (optional)
Use the method from the blueprint for Vanilla Ice Cream to prepare a custard using the eggs, sugar and milk. Allow to cool completely, then add the vanilla and cream, and chill.
Prepare the chocolate fudge sauce while the custard is cooling. Using a small, heavy-based pan, melt the chocolate with the syrup, water and coffee essence, if used. Remove from the heat as soon as the chocolate has melted, then beat thoroughly. Allow to cool, then chill until required.
Freeze-churn the ice cream until ready to serve. Pack spoonfuls of the finished ice cream into a suitable freezer container, drizzling or spooning the sauce randomly over the scoops. Harden the ice cream in the freezer before serving, or store until required.