Add the egg yolks and sugar to a bowl and whisk until pale and thick.

Add the cream and milk to a sauce pan and bring to a boil. Remove from the heat and add a splash to the egg yolks and sugar whilst constantly whisking, continue to add the hot cream to the egg yolks whilst whisking until it’s all mixed together.

Pour the mixture back into the sauce pan and heat on a low heat. Stir with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon (around 7-10 minutes).

Remove from the heat and add the chocolate spread, whisk until thoroughly combined and set aside to cool.

Once cooled pour the mixture into you ice cream machine following the manufacturers’ instructions. Once ready spoon the ice cream into a freezer proof container and freeze until ready to serve.