Dark chocolate ice cream

Ingredients for 1 servings:

• 630 g milk, fresh, low-fat 1.5%
• 100 g sugar
• 4 egg yolks
• 35 g cocoa powder
• 200 g dark chocolate 70% cocoa content

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Makes approx. 12 balls of 85 g each

Break the chocolate into pieces and melt it in a saucepan with some of the milk (about 100 ml). Mix the egg yolks with the sugar and the remaining milk. Heat the ingredients to 75-85°C, i.e. until rose-like, while stirring constantly. This can be done either over a hot water bath or in a saucepan. This process makes the ice cream creamier. Do not heat the mixture beyond this temperature, as otherwise the egg yolks will clump. Remove the pan from the heat and add the melted chocolate. Finally, gradually stir in the cocoa powder. Depending on the ice cream maker you have, you can first chill the liquid in the refrigerator or pour it straight into the ice cream maker. This quantity is enough for 12 scoops of ice cream (85 grams each), and each serving contains 185 kcal.