How to make the ice cream

• Whip the double cream until stiff peaks form, then set aside.
  300 millilitre double cream
• Break the dark chocolate into small pieces and microwave in short intervals, stirring in between, until it's fully melted and smooth.
  100 grams 70% dark chocolate
• Pour the condensed milk into a medium-sized bowl.
  1 can condensed milk
• Add the melted chocolate and vanilla extract to the condensed milk, then beat until smooth and well combined.
  1 teaspoon vanilla extract
• Gently fold half of the chocolate mixture into the whipped cream until just combined.
• Add the remaining chocolate mixture to the cream. Keep folding until all the ingredients are fully incorporated and smooth.

  For a quicker blend, you can briefly mix with an electric hand whisk.
• Transfer the ice cream mixture to your preferred container, such as a baking tray, loaf tin or plastic tub.
• Place the container in the freezer on a level surface and freeze for at least 8 hours, preferably overnight.
• Once frozen, you can top the ice cream with flaked chocolate, chocolate curls or a drizzle of chocolate sauce for an extra touch.