• 5 x Egg Yolks
  • 125g x Light Muscavado Sugar
  • 500ml x Double Cream
  • 200g x Toblerone (chopped)
  • 1tsp x Sherry


  • STEP 1
    Mix the egg yolks and sugar together in a bowl
  • STEP 2
    In a separate bowl, whisk the cream until it is thick enough to stick to the whisk, but not so thick it clumps
  • STEP 3
    Fold the cream into the egg and sugar mixture along with the sherry until the cream has distributed evenly
  • STEP 4
    Fold the Toblerone in and then place in the freezer for 24 hours, mixing every hour if you can or as frequently as possibly to stop with chocolate sinking to the bottom and to make it softer scoop

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