Chocolate lollies

Bring to the boil.

Whisk the egg yolks and sugar. Then pour the boiling milk onto the egg yolks and sugar.
Place back in the saucepan on a low heat and cook until pasteurise-80°C (175f) for 125 seconds.

Chop the chocolate up into small pieces.
When the ice cream mixture comes of the stove add in the chocolate and stir.

When all the chocolate is incorporated, strain and cool down straight away and then fold in the cream.

Strain through a fine chinois and cool down immediately.
It is better if you can allow your ice cream to mature for at least 6 hours but even better overnight.
Place into an ice cream machine and churn.

Pipe the ice cream into silicon moulds, insert the ice cream stick and freeze. Melt Cocoa butter.

Melt the Callebaut dark 811 chocolate and add in the melted cocoa butter to thin down the chocolate.

De mould the ice lollies and then dip into the thinned chocolate.
Once dipped sprinkle immediately with Callebaut vermicelli.
Place back in the freezer until service.