How to cook
Pour the milk into a bowl. The cocoa is sifted over it with a large strainer. Stir with a spatula or wire whisk. Place in a water bath and add the chocolate pieces. Stir until they melt.
Remove from the heat and set aside.
Beat the yolks with the sugar until you get a heavy and thick cream, which should fall from the spatula into ribbons. Add one cup of milk, while stirring constantly with a wire whisk.
Place the bowl in a water bath and add the chocolate. Stir at all times until it reaches 104°F (40 degrees).
Remove from the heat and pour into a cake pan. Freeze in the freezer for 12 hours.
When serving, add nuts of your choice, fruit topping or to a piece of cake.
It goes very well with a piece of fresh melon.
Extremely simple in terms of ice cream products, but unexpectedly it turned out lovely with a rich chocolate taste.