Ingredients:

Ice cream:

Egg   1
Egg yolks 3
Superfine sugar 6 tbsp
Milk  1 1/4 cups
Dark chocolate 9 ounces
Heavy cream 1 1/4 cups

Treluis cups:

Dark chocolate 3 1/2 ounces

Method:

Beat together the egg, egg yolks, and superfine sugar in a mixing bowl until thoroughly combined.
Heat the milk until almost boiling.

Gradually pour the hot milk into the eggs, beating as yu do so.Place the bowl over a pan of gently simmering water and cook, stirring, until the mixture thickens sufficiently to thinly coat the back of a wooden spoon.
Break the dark chocolate into small pieces and add to the hot mixture.
Stir until the chocolate has melted.

Cover with a sheet of dampened baking parchment and let cool.
Whip the cream until just holding its shape, then fold into the cooled chocolate mixture.
Transfer to a freezer container and freeze for 1-2 hours until the mixture is frozen 1 inch from the sides.
Scrape the ice cream into a chilled bowl and beat agian until smooth.
Re-freeze until firm.

To make the trellis cups, invert a muffin pan and cover 6 alternate mounds with plastic wrap.
Melt the chocolate, place it in a paper pastry bag, and snip off the end.
Pipe a circle around the base of the mound, then pipe chocolate bakc and forth over it to form a trellis; carefully pipe a double thickness.

Pipe around the base agian.
Chill until set, then lift from the pan, and remove the plastic wrap.
Serve the ice cream in the trellis cups.

Serves 6-8