Will require a Cauldron Saucepan and a long handled Wooden Spoon and 2 very large Mixing Bowls. Egg White's go into a Kenwood Mixing Bowl if you have One and the egg yolks go into a separate mixing bowl - whisk the egg yolks with a Dinner Fork and then add the 400g Caster Sugar - mix - with the Dinner Fork

Add the 2 Litres and 400ml of milk too the Cauldron Saucepan and then bring too the boil on the hob stove and then add some Ladles of hot milk over the sugary egg yolks - stir - and then add it all too the Cauldron Saucepan. Keep stirring on the lowest simmer until you can draw a line with your Finger on the back of the Wooden Spoon

Once thickened a little - then add all the Chocolate and keep stirring with the Wooden Spoon until all the Chocolate has dissolved and then add equal amounts of the Chocolate Custard into 3 medium sized solid Plastic Containers with lids and then freeze in the Freezer