Place the milk and fructose into a medium sauce pan and place on the stove on a medium temperature

Stir until the fructose dissolves and then whisk in the yuzu zest and salt

Bring up to blood temperature and then remove from the heat

Whisk in the cream and leave to cool completely

Strain the mixture into a jug, cover and refrigerate overnight

Churn as per your ice cream machine manufacturer's' instructions

Stir in the chocolate, pour into a freezer proof container and freeze for at least 4 hours before serving