Put the milk in a saucepan and heat carefully while stirring. It should get hot, but not boil. Add the sugar and stir until it dissolves. Add the cocoa and coffee powder and stir until the cocoa has completely dissolved and the coffee powder is evenly distributed. Let the mixture cool down a bit.
Beat the egg yolks with the vanilla sugar in a bowl with the mixer until the sugar has dissolved. Stir in the milk, cocoa and coffee mixture and cream until everything is well mixed together and a uniform mixture is formed.
Put the mixture in the ice cream maker for about 40 minutes.
Melt the chocolate over a hot water bath. Slowly add the liquid chocolate to the ice cream mass in the machine approx. 8 - 10 minutes before the 40-minute running time of the ice cream machine is up.
After the ice cream machine has run for 40 minutes, the ice cream still has a creamy, rather soft ice cream consistency. For a firmer ice cream, put the mixture in a container with a lid and place in the freezer for a while.
Sufficient for about 8 scoops of ice cream.
Tip: Freshly ground coffee beans give an even more intense aroma.
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