Back to Jeni’s ice cream – I like the method and the silky texture of the ice creams out of this book. I also like that there isn’t any need to strain the base.

What I don’t like is that it doesn’t use any egg yolks – sometimes I have leftover yolks and need to find a way to use them up. I mean, pasta and lemon curd are good, but given a choice I’ll take ice cream any day.

This isn’t a typical Jeni’s recipe – no cream cheese included. Instead, there’s evaporated milk.

The result isn’t a milk chocolate ice cream, but an intense chocolate ice cream that’s milky. Think frozen chocolate pudding. It’s really, really good, although I’m a sucker for chocolate.

For the recipe, take a look at Wee Eats.

• The Milkiest Chocolate Ice Cream in the World (Jeni’s Splendid Ice Creams at Home, p. 156)