D-l-Y Chocolate Ice Cream

Ingredients:

• 4 egg yolks 
• 6 tablespoons sugar 
• 1 teaspoon cornstarch 
• 1 1/4 cups fresh milk 
• 200 grams dark and unsweetened chocolate, melted
• 1 1/4 cups whipping cream

Procedure

1.  Whisk egg yolks, sugar, and cornstarch in a bowl until well combined. 
2.  Heat milk over medium fire until liquid nearly boils. 
3.  In a slow and steady stream, pour a portion of the milk into the egg mixture while whisking rapidly to temper the eggs. Continue doing so until about half of the milk has been added. Stir. 
4.  Pour the egg-milk mixture back into the saucepan then cook over low heat, stirring continuously until custard hickens slightly but remains smooth. (The mixture should coat the back of the spoon.) Remove from fire. 
5. Add the melted chocolate and mix until smooth. Set aside to cool.
6. While mixture is cooling, whip the cream until thick but still soft. Fold it into the custard until well incorporated. Place in a tightly sealed container. 
7.  Freeze for 1 hour or until sides begin to solidify. Scrape down the sides and then beat by hand or mixer to break up the ice crystals. Do this until mixture is smooth again 
8.  Do this about 5 times or until texture becomes creamy and smooth. Freeze overnight before serving.

Fancy another flavor? Replace chocolate with 250 grams of strawberry puree or simply add mint or coffee when heating milk.