Finely bittersweet chocolate ice cream with chocolate chips

Ingredients for 2 servings:

• 1 egg(s)
• 60 g sugar
• 100 ml milk
• 200 ml cream
• 40 g chocolate (dark chocolate)
• 1 tsp cocoa powder
• 1 drop vanilla extract or flavoring
• 2 tbsp chocolate shavings (dark)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from the ice cream machine

Heat the milk in a small saucepan over low heat, add the dark chocolate in small pieces and melt. Stir well, then add the sugar, drizzle in the vanilla extract, and add the cocoa powder. Stir until all the ingredients are dissolved and no lumps remain. Pour the chocolate milk into a small bowl and place in the freezer for 10-15 minutes (no longer, as ice crystals must not form!). In the meantime, whip the cream until stiff peaks form. Beat the egg in a medium bowl and add the cream. Add the cooled chocolate milk and mix gently. Pour into the ice cream maker and churn until the mixture thickens slightly. Now add the chocolate shavings and churn the ice cream in 30-40 minutes. This quantity is enough for 2-3 servings. If you want more, simply double the amount. However, please note the maximum capacity of the ice cream container. Too much ice cream freezes poorly. A quick tip: Use fat-free cocoa powder. The better the chocolate, the better it melts. The less ice cream mixture you use, the creamier the ice cream can be (for a 600 ml container, only 300-400 ml of ice cream mixture should be used).