Steps
- Measure 150g of sugar. Mix half with 50g of unsweetened cocoa powder in a saucepan, then whisk in 250ml of cold whole milk.
- Cook over low heat, stirring, for about 5 minutes without boiling; keep below 185°F / 85°C. Add 100g of chopped dark chocolate, with 70% cocoa, and stir until melted.
- Beat 3 medium egg yolks with the remaining sugar until pale and fluffy. Slowly whisk in the hot chocolate mixture, then return to the saucepan.
- Stir over low heat for about 5 minutes, until the mixture coats a spoon, keeping below 185°F / 85°C. Remove from the heat and stir in 250ml of cold heavy cream.
- Churn in a compressor ice cream maker according to its instructions for about 30-40 minutes, until thick and creamy.