Melt the chocolate in a bowl over not quite simmering water (ensure the bowl doesn't touch the water). Leave to cool a little.
Meanwhile whip the cream and condensed milk until it nears the soft peak stage.
Take out twelve tbsp and stir into the chocolate.
Add the Baileys to the cream mixture and whip again until soft peaks form - be careful not to over whip.
Stir the chocolate mixture through the Bailey's mixture until the desired marbling effect has been achieved.
Spoon into a 1 litre freezer proof container and scatter the chopped chocolate over the top.
Cover and freeze for at least two hours.
Remove from the freezer 20 minutes before serving.
Heat the cream in a pan with a dash of water until near boiling.
Remove from the heat and add the chocolate. Stir until melted.
Stir in the Baileys and test for pourability. If too thick, add another dash of water.
Makes 1 litre (plus a little bit more).It is recommended that men imbibe no more than 3-4 units of alcohol a day and woman 2-3 units. This ice-cream has a total of 2.7 units (1.8 in the ice-cream and .9 in the sauce), so in the unlikely event of scoffing the whole lot in one go, your daily allowance would not be exceeded.The darker the chocolate, the less sweet the ice-cream will be.Small cream cheese containers work well as they fit more easily into the freezer and give just the right portion for two people.