Chocolate sauce

450 ml	Milk
55 ml	Double cream
350g	Extra bitter chocolate
50g	Sugar
50g	Butter

Method

1.      Place the milk, cream & sugar in a bowl set over a pan of boiling water & stir until the sugar has dissolved.

2.      In a separate bowl melt the chocolate & butter over a bane marie.

3.      Allow the milk to cool slightly before adding to the chocolate & butter, whisk until smooth. its  better  next day as it  has thicken as well can be kept for a week as  well

Clotted Cream Ice Cream

½ pint	Milk
1½ lbs	clotted cream
½	vanilla pod
6	egg yolks
6oz	sugar

Method

1.     Whisk the egg yolks & sugar together until pale

2.     Bring the milk & the vanilla pod to the boil & pour over the eggs & sugar

3.     Cook out until the mix cats the back of a spoon

4.     Strain through a chinois & then whisk in the clotted cream, allow to cool & churn. (Be careful not to over churn as clotted cream has a higher fat content than double & if over churned will become buttery.

Vanilla Ice Cream

1.4 lt	Milk
1.4 lt	Double  cream
36	Egg yolks
750g	Sugar (vanilla)
6	Vanilla pods

Method

1        Infuse cream and milk with vanilla pods by bringing just to boiling point.

2        Mix sugar and yolks well.

3        Pour a little of the hot milk & cream over the eggs yolks & mix well before adding the remaining liquid.

4        Place into a clean pan and cook out over a low heat until the liquid begins to thicken a little & coats the back of a spoon.

5        Remove from the heat & pass through a chinois, allow to cool. Its . better if  you leave it for 12 to 24 hrs before churning.