1 cinnamon stick
300ml single cream
4 egg yolks
75g light muscavado sugar
175g 70% cacao chocolate, finely chopped
300ml double cream
Heat the cinnamon sticks with the single cream until almost boiling then cover the pan and leave to infuse for 30 minutes
Whisk the egg yolks and muscavado sugar until pale and thick. Reheat the cream and stir in the chocolate and stir until it has completely melted. Pour the mixture onto the eggs, stirring continuously, then heat gently over a pan of hot (not boiling) water until slightly thickened.
Cool the custard and then chill for 30 minutes; it will become very thick. Lightly whip the double cream and fold into the chocolate custard and then freeze churn the mixture.
Place into a covered container and freeze for a few hours