Chocolate Pudding Ice Cream

450ml (16fl oz) whole milk, 15g (½oz) cornflour, 50g (1¾oz) best possible cocoa powder, 75g (2¾oz) golden granulated or caster sugar, pinch of salt 

Mix 100ml (3½fl oz) of the milk with the cornflour to a smooth paste. Set aside. Mix together the cocoa powder, sugar and salt in a large bowl. Heat the remaining milk to simmering point, then pour in a steady stream over the cocoa mixture, whisking vigorously to prevent lumps from forming. Return the mixture to the hob in a stainless-steel pan, cooking over a very low heat at barely simmering point. Stir the bottom constantly to prevent scorching; it can easily catch, so take care. Cook for six minutes, then add the blended cornflour, whisking again to prevent lumps. Return to a simmer and cook for two minutes until thickened and smooth.

Strain the mixture into a clean container and cool in an ice-water bath, stirring often to prevent a skin from forming. Refrigerate for at least four hours (this 'ages' the ice cream so that the water and fat cells mingle and the ice cream has better body and melts more slowly once frozen).

Freeze and churn in an ice-cream machine according to the manufacturer's instructions.

Serve with cashew nuts and a pinch of lightly toasted ancho chilli seeds ground up with sea salt, or with sweetened whipped cream and grated dark chocolate.