Tip the cream and milk into a
saucepan, then bring to the boil. Beat the
yolks and Horlicks together in a bowl,
pour over the hot cream, then continue
beating until everything is combined.
Tip the mixture back into the pan, then
cook on a low heat for 3-4 mins, stirring
continuously until the consistency of thin
custard. Remove from the heat. Stir in
the chocolate until melted, stir in the Irish cream liqueur, then chill.
Once the custard has cooled, churn
it in an ice-cream machine until frozen.
If you don’t have a machine, place the
custard in a bowl in the freezer. Freeze
until the sides become icy, then beat
with a whisk. Repeat the process 3 more
times until you have smooth ice cream.
Ice cream can now be frozen for up to
2 weeks. Serve in balls with Maltesers
crumbled over, if you like.