How to make
The milk, cream, sugar and a pinch of salt are heated in a water bath or over very low heat, which doesn't exceed 180°F (80 degrees). Add the dark chocolate, chopped into small pieces, grated or ground into a powder in a blender. Stir until it dissolves.
Beat the yolks with a pinch of salt and cocoa powder so that no lumps form. Pour them in a thin stream with the chocolate milk. It is very important to control the temperature - it needs to be 180°F (80 degrees).
The mixture is beaten with a mixer or wire whisk for 5-8 minutes, while maintaining these degrees, then it is poured into a container or suitable for freezing - silicone or another type of container. It is best that the level of the mixture is not more than 1.6″ (4 cm).
Allow it to cool, cover it with cling film and store it in the freezer for 12 hours or better yet - 24 hours.
This chocolate ice cream is difficult to make very frozen and no matter how long it stays in the freezer, once you take it out, it will be creamy, tender and soft.
There are almost no crystals, although it is not stirred periodically, as in many other ice cream recipes. If you still have crystals, then cut it into pieces and blend it in a blender. Then put it back into the freezer, so that it can set or consume it as it is.
Garnish your homemade chocolate ice cream with fruit, pieces or balls of crunchy chocolates, biscuits or whatever you like.
I dare say that this is the greatest and realest chocolate ice cream I have ever made and tried in my life.
Good luck and enjoy!
*It is a good idea to serve the portions of ice cream in pre-frozen cups or bowls, because it melts quickly and that way it will stay frozen a little longer.
