2 cups (500ml) milk
1 ½ cups (300g) sugar
2 tablespoons cornstarch
3 egg yolks
1/2 cup (125ml) hot milk
200g cream, double
3 egg whites
3 tablespoons sugar
Chop and dissolve chocolate in hot milk inside a bowl.
Place egg yolks, sugar and cornstarch in a saucepan.
Stir in chocolate milk.
Cook over a medium heat, stirring constantly until mixture thickens.
Remove from heat and cool completely.
Whip cream until stiff. Fold into mixture.
Beat egg whites and sugar until firm peaks form.
Fold chocolate cream into egg whites.
Pour into freezerproof container and freeze until solid.
Place scoops of ice cream into bowls and serve with ladyfingers or wafers, garnished with mint leaves.