Whip the cream until stiff and put in the refrigerator. Slowly heat the chocolate along with the milk until the chocolate has melted and set aside to cool.
Beat the egg yolks and sugar over the water bath until creamy. Be careful here that the egg does not stall!
Then beat the cream in ice water until cold. I always put some water in the sink and put ice packs in it. Then set aside.
Stir the cocoa into the cooled chocolate milk and then mix the chocolate milk with the egg mixture. Finally, carefully fold in the cream.
Now fill the ice cream mass into a freezer-safe container with a lid and place in the freezer.