- 175ml Coole Swan
- 2 Vanilla pods
- 325ml Double cream
- 70g Caster sugar
- 3 Egg yolks
- 100g Dark chocolate
- Place the cream and Coole Swan in a medium size saucepan. Split the vanilla pods lengthways and scrape out the seeds and add to the pan. Bring to the boil.
- Meanwhile, whisk the egg yolks in a large bowl with the caster sugar for a few minutes until the sugar is fully incorporated, then slowly whisk in the hot cream mixture.
- Pour the mixture through a ﬁne sieve into another bowl. Cover the bowl with cling ﬁlm and place into the fridge to chill. Meanwhile chop the chocolate into bite size pieces.Once the mixture is chilled, stir in the chocolate and pour into a freezer-proof container and freeze for 2-3 hours, or until set. Serve & enjoy!