This one i have done often
150g milk chocolate (or ~100g dark)
150mL full cream milk
200mL single cream
3 egg yolks
Beat the egg yolks with the sugar until light and frothy. Rinse a heavy bottomed pan in cold water - do not dry. Place the pan over low heat , pour in the milk and add the chocolate. Continue stirring until the chocolate has melted, then remove from heat. While stirring, add the beaten egg yolks/sugar mix. Place the pan back on (low) heat. Keep stirring until the mixture thickens, roughly the consistency of thick cream. Do not allow it to boil! Remove from the heat and allow the mix to cool to room temperature (20 deg C), then add the cream.
Pour into icream mixer, or however you'd otherwise freeze the mix.
Chocolate Hazelnut Icecream
30g roasted, finely ground hazelnuts
1 egg yolk
120 castor sugar
a few drops of vanilla essence
250mL full cream milk
Heat the milk and chocolate over a low heat until the chocolate has melted, stirring continuously. Remove from heat, and allow to cool.
Mix the egg yolk, sugar, cream and vanilla essence in a bowl. Pour this mix into the chocolate/milk mix, then add the hazelnuts.
Pour into icrecrea machine and freeze.
3 tablespoons cocoa (15mL)
200g castor sugar
6 egg yolks
75g toasted hazelnuts, chopped
Put the cocoa powder in a heavy bottomed pan, blend with a little milk until smooth, then add the rest of the milk. Bring to the boil over medium heat. Put the sugar and egg yolks in a bowl and whisk until thick and light. Whisk in the hot milk. Return the custard to the pan and heat gently, continuously stirring until thickened. Do not boil! Remove from the heat and allow to cool, stirring occasionally, to prevent skin forming (or cover with glad wrap). Stir in the nuts and chill.
first two are from 'The IcreCream Recipe Book' which came with my icecream machine. It has no ISBN, or copyright details.
third is from Ice Cream, by Hilary Walden, ISBN 0 7302 0180 5