Chocolate ice cream
200g : Dark chocolate. 6 : Egg yolks. 100g : Caster sugar. 500g : Whole milk. 50g : Double cream. 40g : Cocoa powder. 70g : Sugar. Place chocolate in a large bowl. Set bowl over a saucepan t o be cooked gently. Stir chocolate until melted. Set aside. Beat the yolks and sugar together until light and thick enough to leave a trail when the whisk is lifted. Mix together the milk, cream and and cocoa powder in a saucepan over medium heat until mixture begins to boil. Pour it over the egg yolk mixture in a thin stream while constantly whisking the yolks. Return the mixture to the pan and cook on a gently heat. Constantly stir with spatula and leaving the sides and bottom unsticken. Cook until the mixture has thickened and coats the back of a spoon. Place in a utensil consisting of a wire or plastic mesh held in a frame over the bowl of chocolate and pour the cust