Chocolate ice cream

Ingredients for 6 servings:

• 250 ml whipped cream
• 250 ml whole milk
• 150 g sugar
• 40 g cocoa powder, bitter
• 5 egg yolks

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for the ice cream machine

The cocoa should be really good, bitter cocoa, definitely not hot chocolate or similar. Bring the heavy cream and milk to a boil. Beat the sugar with the egg yolks until thick, then carefully stir in the cocoa by hand and then beat in with a hand mixer until a homogeneous mixture is formed. (By hand and carefully, as otherwise it could easily get dusty in the kitchen.) Add the boiling hot milk to the egg mixture while stirring and continue beating in a bain-marie until you have a cream that thickly coats the back of a wooden spoon (scrape it off to form a rose). Continue beating the cream in a cold bain-marie until the bowl is just lukewarm. Chill completely in the refrigerator and then freeze in an ice cream maker. If keeping the ice cream frozen, remove it from the freezer about 15 minutes before serving.