CHOCOLATE ICE CREAM

1. Place the milk, cream and ice cream stabiliser into a saucepan and bring to the boil.
2. Meanwhile, place the egg yolks and sugar in a bowl and whisk by hand to combine.
3. Pour the hot cream mixture over the yolks and sugar while whisking.
4. Return the mixture to a saucepan and cook to 80°C, stirring constantly with a spatula.
5. Strain the mixture through a sieve over the dark chocolate and emulsify with a stick blender.
6. Cool at room temperature before placing into the refrigerator.
7. Once chilled, churn in an ice cream machine as per the machine instructions.
8. Pipe into the Silikomart Mini Classic Ice Cream Silicon Mould cavities, insert a stick into each, then freeze for a minimum of 4 hours.

CHOCOLATE COATING

1. Place the milk chocolate in a microwave-safe plastic bowl and heat in 30 second increments, stirring in between, until completely melted.
2. Add the grapeseed oil and chopped caramelised almonds and mix to incorporate.
3. Heat the mixture to 34-35°C, then pour into a jug.
4. Dip the frozen ice creams into the chocolate coating and allow to set.

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