100 gm dark cooking chocolate, chopped 50 gm hazelnut cooking chocolate 500 ml thickened cream 150 ml milk 75 gm coarsely chopped hazelnuts 30 ml Cointreau 30 ml Tia Maria 3 eggs 50 gm sugarMelt the chocolate, stirring occasionally. Combine cream and milk in a saucepan and bring to the boil. Remove from heat and stir into melted chocolate with nuts and liqueurs. Beat eggs and sugar until well combined. Cradually mix in cream mixture. Cool to room temperature, cover and refrigerate until well chilled.
Freeze in an ice-cream maker following manufacturer's instructions. Store in a freezer-proof container for up to one week. Transfer to the refrigerator for 20 minutes before serving.