• Ensure the chocolate is finely chopped and store in the fridge until ready for use.
• Put a freezer-proof container into the fridge or freezer to chill, ready for the churned ice cream to be loaded into

Make the Raspberry Sauce

• Put the raspberries and cornflour into a small pan and cook gently, stirring often, until the raspberries soften (3-4 minutes))
• Stir through some sugar cane syrup and blitz with a handheld blender
• Pass through a fine-meshed sieve, using a metal spoon to push as much juice and flesh as possible though the sieve. This will take 2-3 minutes or hard work - more or less only the seeds should remain in the sieve
• Set aside to cool and then chill overnight (or for at least 2 hours)

Make the Custard Base

• Put the milk & malted milk powder into a medium sized pan (heavy based) over a medium heat. Split the vanilla pod and drop into the pan. Heat until warm, stirring to ensure the powder dissolves
• Whisk the egg yolks and sugars together in a medium bowl
• Pour the warm milk onto the yolks, whisking continuously
• Pour the custard mix back into the pan and cook, on a just below medium heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
• Take the pan off the heat. Remove the vanilla pod. Scrape out the seeds and add them back into the custard
• Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)
• When ready to churn remove the clingfilm from the custard, pour in the cream and stir until thoroughly combined

Making the Ice Cream Using an Ice Cream Maker

• Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost ready, begin to slide the chocolate in, a teaspoon at a time, until it is all incorporated
• Once churned, put ⅓ of the ice cream into a freezer-proof container and drizzle ⅓ of the raspberry sauce over it. Top with another ⅓ of the ice cream, followed by another ⅓ of the sauce. Repeat with the remaining ice cream and sauce, then use a long skewer to gently swirl the sauce and ice cream together
• Cover the surface directly with greaseproof paper or foil and store in the freezer
• Remove from the freezer 10-15 minutes prior to serving to allow it to soften slightly 

Making the Ice Cream by Hand

• Pour the liquid ice cream base into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
• Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer

   
• Repeat this process 6-7 more times at 1 hour intervals - the better the texture will be the more the process is repeated
• Beat the ice cream again and then stir through the chopped chocolate. Return to the freezer for another hour
• Stir for a final time (beat if you can, but the chocolate may hold up your beaters), then put ⅓ of the ice cream into a freezer-proof container and drizzle ⅓ of the raspberry sauce over it. Top with another ⅓ of the ice cream, followed by another ⅓ of the sauce. Repeat with the remaining ice cream and sauce, then use a long skewer to gently swirl the sauce and ice cream together
• Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
• Remove from the freezer 10-15 minutes prior to serving to allow it to soften slightly