Ingredients :

• 5 egg yolks
• 2/3 cup (165 ml) white sugar
• 2 cups (500 ml) milk
• 7-8 tbsp (100-120 ml) cocoa powder

Procedure :

1. Whisk egg yolks and sugar until mixture is thick and creamy.
2. Heat milk in saucepan, and when it is almost boiling, whisk in cocoa powder. Add boiling chocolate milk gradually to eggs and sugar, stirring continuously, and mix well. Pass mixture through a sieve.
3. Pour into a clean saucepan, and stir over low heat with a wooden spoon until mixture coats back of spoon. Transfer mixture to an ice cream churn and churn until frozen, or pour into freezer tray and freeze, stirring from time to time.
4. Press frozen ice cream into a mold and return to freezer. To serve, dip mold in hot water for a few seconds and invert ice cream onto chilled plate.

Makes 6 servings.