|Soft brown sugar||3 Ounce (75 Gram)|
|Plain chocolate||6 Ounce, chopped (175 Gram)|
|Single cream||1⁄2 Pint (300 Milliliter)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Marshmallows||4 Ounce, each snipped into four pieces (100 Gram)|
|Split almonds||2 Ounce, browned and chopped (50 Gram)|
|Ice cream cornets||12|
Beat the egg yolks with the sugar in a heatproof bowl until creamy.
Place the chocolate in a pan with the single cream and heat gently until melted.
Bring just to the boil, then pour on to the egg yolk mixture thoroughly.
Place the bowl over a pan of simmering water and stir constantly until thickened.
Strain and allow to cool.
Whip the double cream until it forms soft peaks, then fold in the chocolate custard.
Pour into a rigid freezerproof container, cover and freeze for 2-3 hours until half-frozen.
Stir well, then mix in the marshmallows and almonds.
Return to the freezer and freeze until firm.