Chocolate ice cream with whole eggs

Ingredients for 5 servings:

• 3 eggs
• 3 tbsp, heaped sugar
• 200 ml milk
• 150 ml cream
• 120 g chocolate of your choice
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Creamy chocolate ice cream, even without an ice cream maker

Heat 50 ml of milk in the microwave, melt the chocolate in it, and let it cool. Whip the cream until stiff peaks form and refrigerate. Whisk the eggs, sugar, and a pinch of salt in a food processor on high until very creamy. Dissolve the sugar completely. On low speed, stir in the cooled chocolate mixture a spoonful at a time. Add the remaining milk and finally, carefully fold in the whipped cream. Chill the mixture thoroughly, at least 1 hour in the freezer or overnight in the refrigerator, before placing it in the ice cream maker for about 50 minutes. Tip: The ice cream can also be frozen without an ice cream maker. In this case, stir the mixture thoroughly every hour. This amount yields approximately 8-10 scoops of ice cream.