Method

• 1.
  Beat the egg yolks with 50g of the sugar until pale and creamy.
• 2.
  Heat the cream and vanilla in a saucepan over medium heat to scalding point and pour over the egg mixture. Mix well and return to the saucepan. Cook over low heat until mixture thickens. Turn off heat, add the chocolate and stir to combine. Refrigerate.
• 3.
  Pour chilled mixture into a shallow metal freezer-proof tray and freeze for 1-2 hours. Quickly transfer to a large bowl and beat with an electric beater until smooth. Return to tray and refreeze. Repeat 3 times. For the final freezing, place in an airtight container. (Or churn in an ice-cream maker following manufacturer's directions.)
• 4.
  To make toffee, place remaining sugar in a pan with 120ml water over medium heat and stir to dissolve. Bring to the boil, then reduce heat to low and cook until golden. Pour onto a baking tray lined with non-stick baking paper and spread the toffee evenly. Set aside to cool.
• 5.
  Serve scoops of the ice-cream with shards of toffee or set the ice-cream in shaped moulds (we used cream horn moulds lined with non-stick baking paper).