200 g (7 oz) plain chocolate (72% cocoa solids), broken into small pieces
ice cream, to serve
Place the cream, sugar, butter, golden syrup and milk in a heavy-based saucepan and heat gently until the sugar has dissolved and the butter has melted. Bring to the boil, then boil for 5 minutes, stirring continuously, until thick and smooth.
Remove from the heat, add the chocolate and stir until melted. Leave to cool slightly, then pour over ice cream.