INGREDIENTS
5 egg yolks, 1 pint (500ml) milk, 1/2 pint (250ml) double/heavy
cream, 2 oz (50g) sugar, 3 tablespoons of cocoa powder
DIRECTIONS
Create a custard base - and at the point where you
remove the saucepan from the heat to allow the mixture to cool, add the cocoa.
Then chill the custard until it's really cold. Once chilled, mix until slushy.
Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in
an ice cream maker and freeze according to the manufacturer's instructions.
