Summary

Ingredients

• 0.5 ½ cup sugar
• 2 egg yolks, (from eggs size L)
• 1 cup milk
• 0.25 ¼ cup cocoa powder, (slightly de-oiled)
• 1 ½ cup cream
• 170 g chocolate, bitter ood quality, finely chopped
• 0.5 ½ vanilla pod (s), the pulp

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Instructions

1. Please note: 1 cup here means 250 ml (so a measuring cup is suitable for measuring).
2. For the recipe you need 2 bowls (one larger for a water bath), two small saucepans (or a saucepan that you rinse out occasionally) and a larger saucepan for a water bath.
3. Prepare the larger saucepan for the water bath (add the appropriate amount of water and heat).
4. In a bowl (which you can later put on the water bath), mix the sugar and egg yolks well with a whisk until everything turns a homogeneous light yellow.
5. Heat milk in a saucepan. Stir cocoa into the hot milk and simmer gently for 3 minutes while stirring. Slowly add the cocoa milk to the cold sugar and egg yolk mixture, stirring continuously. Now heat this mixture over a water bath and keep stirring until the mixture is a little thicker. Be careful that it doesn`t get too hot and the egg yolk coagulates. Take it from the stove and let it cool off.
6. Heat the cream in the second small saucepan. Put the chopped chocolate in a bowl and pour the hot cream over it. Stir until the chocolate is completely dissolved.
7. Now add the chocolate / cream mixture to the cocoa / milk / sugar / egg mixture and stir in the vanilla. Let the mixture cool and place in the refrigerator for several hours. Then put in an ice cream maker and finish there. I always use half the recipe for my ice cream machine (1 l).