1 egg yolk
400 ml milk
75g sugar
50g Mascarpone cheese
30g invert sugar
180ml double cream

100g chocolate

1. Whisk egg yolk and milk together. Add sugar and blend.

2. Bring to the boil and simmer for 3 mins

3. Strain through a sieve over mascarpone and mix well.

4. Add invert sugar and double cream, and cool.

5. Churn in ice cream maker

6. Melt chocolate, spread out on parchment paper and freeze. Crumple into shards.

7. Mix in chocolate to ice cream when done, then freeze.

I use a whole egg - seems to be ok!

Invert sugar:

2 1/4 cups (450g) sugar
1 cup less 1 tablespoon (225g) water
2 teaspoons (10g) fresh lemon juice

Preparation
Step 1
Combine the sugar, water, and lemon juice in a small saucepan. Bring almost to a boil over high heat. Reduce the heat and cook at an active simmer for 30 minutes. If you taste the mixture at this point (carefully, because it is very hot), there should be no hint of acidity.

Step 2
Transfer to a heatproof jar and let cool completely before using. Store in the refrigerator.