Hunk of Hulk of Burning Fudge chocolate ice cream

Bring the heavy cream, milk, sugar and light corn syrup to 175F in a large saucepan, whisking constantly.

Whisk the egg yolks with two tablespoons of white sugar.

Temper the eggs by drizzling a cup of the hot milk and cream mixture into them as slowly as possible while whisking constantly, so they do not scramble.

Pour the tempered eggs back into the saucepan, add the cocoa powder, instant coffee, salt and vanilla, and bring to 185F while whisking constantly.

Kill the heat and add three ounces of chopped unsweetened chocolate, letting the residual heat melt it in.

Cool at room temperature about 20 minutes, then cover and refrigerate at least eight hours.

For the fudge swirl, whisk the milk, granulated sugar and salt in a small saucepan and just barely bring to a boil.

Whisk in the cocoa powder, kill the heat, add three ounces of unsweetened chocolate, cover and let melt three minutes.

Whisk in four tablespoons of unsalted butter until fully incorporated and cool completely to room temperature.

Churn the chilled chocolate base 20 to 30 minutes until lightened in colour and like soft serve.

Scoop into a loaf pan, drizzle liberally with the fudge sauce, top with chocolate chunks and gently fold together into a swirl.

Transfer to a container and freeze at least two to four hours before eating.