Melt the chocolate using your preferred method.

Separate your eggs and whisk the yolks in a heatproof bowl until they are pale and start to thicken.

Pour coconut milk, sugar and salt into a saucepan and heat over medium heat until it starts to steam. Do not bring to the boil! Remove from the heat and allow to cool.

While beating the egg yolks, add 1/2 a ladle of the warm coconut milk mixture. When it is fully combined, continue to add the coconut milk mixture ladle-by-ladle until all of the coconut milk is combined with the eggs. Don’t combine them too quickly or the eggs might scramble.

Return the egg and coconut milk mixture to the saucepan and heat on medium heat, stirring continuously, until it starts to thicken and becomes a custard. Normally this is when the mixture coats the back of a spoon and leaves a stripe when you wipe it with your finger.

Add the melted chocolate and stir well. Allow to cool.

Whip the cream into the chocolate and custard.

While it is cooling, place the raspberries, castor sugar and lemon in another saucepan and warm over medium heat until the sugar dissolves and the raspberries soften. Squash the raspberries with a spoon.

Place a fine-mesh strainer over a deep bowl. Pour the raspberries into the strainer and sieve to separate the seeds from the juice, using a spoon or spatula to help push the juice through the sieve.

Transfer the raspberry juice back to the saucepan and heat over low heat until it thickens a little.

Pour into your ice cream maker and prepare according to manufacturer instructions. If you do not have an ice cream maker, pour the mixture into a freezer container and place in the freezer. Remove after an hour and then every 30 minutes thereafter (approximately) to mix well to remove lumps. Continue to do this until the right consistency is reached.

Roughly chop the Raffaello.

When the ice cream is set (just before you take it out of the ice cream maker or after 1 1/2 – 2 hours in the freezer), add the raspberry syrup and the chopped Raffaello and mix to combine.

Garnish with desiccated coconut if desired.