First thing’s first: before getting started, prepare all of your ingredients! You’re effectively making custard from scratch, and you don’t want it to be boiling over while you’re prepping other ingredients/catching Pokémon, so make sure you have everything ready.

Add 2 tbsps water to 45g IMO powder and stir thoroughly until you have a thick, smooth syrup. If it still has some lumps in, heat it in the microwave for 5-10 seconds and stir thoroughly again – all the lumps should disappear.

In a small bowl, whisk together 2 egg yolks(s). Once the cream mixture just starts to boil, turn the heat down a little, then slowly pour in egg yolks, stirring constantly as you do. At this point, you want to be stirring constantly with a wooden spoon or spatula for at least 5 more minutes until the mixture starts to thicken and coats the back of of your spoon.

Once the custard is around room temperature, add to a freezer-safe container (I use a sealed 2-pint tupperware tub) and put in the freezer. Take it out every 20 minutes or so and stir, scraping the more solidly-frozen bits from the edges and combining them into the mixture. (this will ensure a smooth consistency to your ice cream). After the first couple of times, and before the ice cream is completely set, chop 30g sugar free dark chocolate into small cubes and sprinkle into the ice cream mixture, along with 2 tbsps sugar free syrup and carefully stir in. You may find the chocolate chips settle to the bottom initially, but as the ice cream sets and you keep stirring, they will be more evenly distributed.