Whisk together the egg yolks and sugar until they start to go pale. Slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
Strain the custard into the melted chocolate and blend well, then leave to cool. Place in a mould or container and freeze for two to three hours. When it is thick and half-frozen, take it out, place in a blender and process to a smooth, cold mixture.
Chop the remaining chocolate very finely and stir in. Return to the container and the freezer for a further one to two hours until frozen.
Tip: You can serve the ice cream layered, at the last minute, between home-made chocolate biscuits or waffles. Another idea is to cut out circles of chocolate:
1. Melt the Fairtrade chocolate gently (perhaps with a little orange liqueur) and then pour it on to a cool work-surface (or a piece of marble).
2. When the chocolate has cooled a little, mark with a round pastry-cutter, then leave to set completely.
3. Remove the circles carefully and serve with the ice cream.
