CHOCOLATE ICE CREAM

2 cups milk
5 egg yolks
1/4 cup sugar
1 cup heavy (whipping) cream
3 tablespoons unsweetened cocoa powder

Scald the milk, mix the egg yolks and sugar until thick and light (about 5 minutes) then stir in the hot milk.

Return the custard to the pan and heat gently, stirring constantly with a wooden spoon until the custard thickens slightly. If you draw a finger across the spoon it will leave a clear trail. Do not boil the custard as it will curdle.

Remove the custard from the stove and add the cocoa powder. Chill the custard until very cold.

Put in an ice cream machine until slushy. Add 1 cup of whipped cream making sure it combine thoroughly. Remove from the ice cream machine when the mixture is firm.

Source: The Ice Cream Parlour