Makes 1.25 Litres
1 block (250g) Whittaker’s 33% Creamy Milk Block, chopped, plus extra, shaved, to garnish
1 tin (395g) Highlander Classic Condensed Milk
¼ cup rich bush (Manuka) honey
800ml single cream
Place chocolate, condensed milk and honey in the top of a double boiler. Stir over a low heat until melted and smooth.
Transfer to a freezerproof bowl and in the freezer for 15 minutes.
Pour cream into the bowl of an electric mixer. Whip until just starting to thicken slightly. Beat chocolate mixture briefly with a whisk to loosen. Pour into cream. Beat on medium until just combined. (Be careful not to overbeat as it will curdle.) Pour into ice-cream containers.
Place in freezer overnight or until solid. Every few hours or so use a fork or whisk to churn a little to stop mixture separating. To serve, sprinkle with extra chocolate.