• 3 cups pure cream
  • 1 cup milk
  • 8 egg yolks
  • 1 1/4 cups caster sugar
  • 300g dark chocolate, finely chopped
  • 1/4 teaspoon sea salt
  • 1 cup pure cream, extra
  • 1 teaspoon instant coffee powder
  • Fresh raspberries, to serve
  • Dark chocolate, grated, to serve
  • Step 1 Heat cream and milk in a saucepan over medium heat. Bring to a simmer (don't boil). Remove from heat.
  • Step 2 Using an electric mixer, beat egg yolks and 1 cup sugar until very pale and thick. While beating, gradually add hot cream mixture in a thin, steady stream. Return to a clean saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat.
  • Step 3 Place 100g of the chocolate in a heatproof bowl. Pour over 1/2 the hot custard. Stir until chocolate melts and mixture is smooth and combined. Set aside to cool.
  • Step 4 Meanwhile, place remaining sugar in a saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until sugar is melted and caramelises. Carefully stir in 1/4 cup cold water (see notes). Return mixture to heat. Cook for 2 minutes or until toffee dissolves. Add to the remaining custard mixture. Stir in salt.
  • Step 5 Place chocolate and caramel ice-creams into 2 separate airtight containers. Cover. Freeze for 6 hours or until almost set.
  • Step 6 Line a 6.5cm-deep, 10cm x 20cm (7-cup-capacity) loaf pan with plastic wrap, allowing the sides to overhang. Transfer 1/2 the caramel ice-cream to a food processor and process until smooth. Spoon into prepared pan, spreading to level. Cover. Freeze for 30 minutes or until just firm.
  • Step 7 Transfer chocolate ice-cream to food processor. Process until smooth. Spoon over caramel layer in pan. Spread to level. Cover. Freeze for 30 minutes or until just firm. Repeat with remaining caramel ice-cream. Cover and freeze for 4 hours or until set.
  • Step 8 Combine remaining chocolate, cream and coffee in a saucepan over low heat. Cook, stirring, until smooth and combined. Stand for 10 to 15 minutes. Turn out ice-cream onto a chilled serving plate (see notes). Top with raspberries and grated chocolate. Drizzle with sauce. Serve immediately.