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   Ingredients :
2 oz (60g) bittersweet chocolate, coarsely chopped
2 cups milk
cup heavy cream
1 cup white sugar
cup cocoa powder
5 egg yolks


Place milk, cream and half of sugar to simmer, stirring until sugar is dissolved.

Remove pan from heat and add cocoa and chocolate. Stir until chocolate is melted and mixture is smooth.

Beat egg yolks in an electric mixer with remaning sugar until thick and pale.

Add hot chocolate mixture in a slow stream. Return to saucepan.

Cook in a double boiler, over simmering water, stirring constantly. Continue stirring until custard covers the back of a wooden spoon.

Remove from heat and pour custard through a sieve into a metal bowl.

Set bowl in ice and cold water to cool. Transfer to an airtight container and freeze.

Yields: approximately 4 cups
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