Put the egg yolks, egg and sugar in a bowl and stir until frothy. Melt the chocolate to lukewarm temperature, place in the bowl and stir thoroughly into the egg mixture. Mix in the whipped cream. Carefully fold in the grated chocolate. Now pour the mixture into a bowl suitable for freezers and let it freeze for at least 4 hours.
Let thaw for about 15 minutes at room temperature before serving. The ice cream can then be portioned out better and is also wonderfully creamy.
My tip: try the ice cream for a change with different types of chocolate.
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