Method

• 1.
  Whisk egg yolks and caster sugar in a bowl until pale. Place cocoa, cream and glucose in a medium saucepan over medium-low heat. Stir until combined and glucose is dissolved. Bring to just below boiling point, then remove from heat and gradually pour over the egg mixture, whisking constantly.

• 2.
  Return egg mixture to a clean saucepan and cook, stirring with a wooden spoon, for 7-8 minutes or until thick enough to coat the back of spoon. Transfer to a clean bowl, cool to room temperature, then cover surface directly with plastic wrap. Chill for 2 hours or overnight, then churn in an ice cream machine according to manufacturer’s instructions. Transfer to a loaf pan and freeze for 6 hours or until frozen. To assemble, place large scoops of ice cream in glasses and top with espresso and Frangelico.