Autumn is my favourite season, and already we've had some fairly nippy starts to the day, but summer's not quite over; I still have my *big* holiday to take, and my ice cream machine is not quite ready to go into flexible retirement.

I will be away for a few weeks, but when I come back I have big, ambitious gastro-plans, if  I manage to pull any of them off, you'll be the first to hear about it.

In the meantime, I wanted to punctuate my Egypt trip with yet more ice cream, the richest, most decadent frozen chocolate custard to sustain you for September.

Just look at it, it's totally ridiculous. Read on for recipe, and plan to start 5 days before you want to eat; ice-cream like this doesn't come easy.

As I mentioned, this ice cream needs time. The pay off is that it stores brilliantly, allows you make in advance, and is the most amazing ice cream I have ever eaten, you will certainly feel the same.

Non of the process is onerous, and the time you have to allow is purely for flavour development.

Should you need any more convincing, it's a Fergus Henderson recipe that has taken years to perfect.

If that's not sold you, nothing will.

Makes around 4 cups

Ingredients

7oz dark chocolate (minimum 70% cocoa), finely chopped
2 cups plus 2 tablespoons full fat milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
13 tablespoons sugar, divided
1/4 cup whipping cream

Preparation

• Place chocolate in a medium bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until melted and smooth. Set melted chocolate aside; let cool slightly.
  
• Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
  
• Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
  
• Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
  
• Process custard in an ice cream machine according to manufacturer's instructions. Transfer to another container; freeze for 3 days before eating. 
  

Adapted, not at all, from HERE