Rocky road ice-cream

Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and 1 1/2 cups of the cream in a saucepan. Bring milk mixture just to a simmer in a saucepan and pour it over 200g milk chocolate in a heatproof bowl. Set aside for 5 minutes to melt. Stir until smooth.

Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.

Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.

Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.

Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it's almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.

Meanwhile, heat 150g chopped milk chocolate and remaining thickened cream in a microwave-safe bowl on High/800watts/100%, stirring every minute until melted and smooth. Set aside to thicken and cool completely.

Use an electric beater to beat the half frozen ice-cream mixture for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture.

After beating the ice-cream, stir in marshmallows, chocolate-coated peanuts and Turkish Delight. Pour half the ice-cream mixture into the loaf pan. Spoon half of the chocolate sauce on top. Use a knife to swirl. Repeat with the remaining ice-cream and chocolate sauce, then cover with foil and freeze for 4 hours or until firm.