Easy Chocolate Ice Cream (Semifreddo)

You will need-
3 eggs
2 egg yolks, extra
1/2 cup caster sugar
430ml single pouring cream
250g dark chocolate, melted

Method-
Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 5 minutes or until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold the egg mixture into the chocolate until well combined. Fold through the cream. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.