The evening before, put the cream and chocolate in a saucepan and warm up. Melt the chocolate while stirring and finally bring it to the boil so that everything mixes well together. Then let the chocolate cream cool down, stirring every now and then. Cover the cream, which has cooled down, and place in the refrigerator overnight.
Pour all ingredients into a liter measure and puree well with the magic wand. Then place in the refrigerator for at least 30 minutes (compressor ice machine).
Fill the ice cream machine, which has been pre-cooled to -23 degrees, with the cream and stir it into ice in about 30 minutes.
You get about 1 liter of creamy, creamy ice cream that tastes best when eaten immediately!
If necessary, keep it frozen for a few hours, but then stir the mixture vigorously every 30 minutes to prevent crystals from forming.
PS: a battery-powered machine is certainly also suitable. In this case, do not freeze the battery for less than 24 hours at -17 degrees. Ideally, you pack the battery in a freezer bag beforehand to prevent unnecessary crystal formation on it. After unpacking, put the battery IMMEDIATELY in the ice cream machine, pour in the mixture and switch on the machine.
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