Chocolate Ice Cream without Ice Cream Machine

Easy and quick. You just need to make sure you got very fresh eggs. If you are not sure about the freshness of the eggs, you need to whisk and heat them over a boiling water. I won't go into details as there are many recipes how to do it. We concentrate on fresh eggs today :)

Ingredients:

• 250g dark chocolate
• 250ml milk
• 2 whole eggs
• 3 Egg yolks (you can keep the egg whites for pavlova)
• 3 table spoons of sugar
• 300ml fresh and pure cream (like Paul's fresh cream)
• some vanilla and cacao to your liking

1. Place a larger pot with some water on a burner. Place your chopped chocolate and milk in a smaller pot. Set the smaller pot directly over the water of the larger pot. Bring the water to simmer and stir until the chocolate melts. Take it off the heat, add vanilla and cacao and cool it down stirring occasionally. Put it on ice or place in the fridge as the chocolate milk mix needs to be cold.
2. Whisk the eggs + egg yolks with sugar
3. Whisk the cream (don't over whisk it, stop when it's just firm and fluffy but still white, otherwise you make butter)
4. Add slowly the melted and cold chocolate-milk into the eggs while still mixing
5. Add the whipped cream and combine very gently.

Transfer the ice cream mix into cold container and leave in a freezer for at least 5 hours before eating.