Chocolate Ice Cream

5 egg yolks
2/3 cup (165 mL) white sugar
2 cups (500 mL) milk
7-8 tbsp (100 - 120 mL)
cocoa powder

Whisk egg yolks and sugar until mixture is thick and creamy.

Heat milk in a saucepan, and when it is almost boiling, whisk in cocoa powder. Add boiling chocolate milk gradually to eggs and sugar, stirring continuously, and mix well. Pass mixture through a sieve.

Pour into a clean saucepan, and stir over low heat with a wooden spoon until mixture coats back of spoon. Transfer mixture to an ice cream churn and churn until frozen, or pour into freezer tray and freeze, stirring from time to time.

Press frozen ice cream into a mold and return to freezer. To serve, dip mold in hot water for a few seconds and invert ice cream onto chilled plate.

Serves 6

Source : The Chocolate Lovers’ Cookbook by Juliet Cobb
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolates tested by Ruth Hewitt