Mix together 2 cups of vanilla custard with 300ml double cream, 395g condensed milk and 2 tablespoons of vanilla extract. Freeze in an airtight container overnight or until firm. Transfer into a food processor and, without allowing ice-cream to melt completely, beat until smooth.

Return ice-cream to an airtight container and refreeze for 4 hours or until firm. To make chocolate sauce, melt 125g milk chocolate with cup of thickened cream and cup of caster sugar. When sugar dissolves, set aside to cool slightly.

Serve ice-cream scooped and drizzled with chocolate sauce, with a small brioche.

Serves 10