Dark Chocolate Ice Cream

• 170 ml milk
• 170 ml liquid cream (30% fat)
• 1 egg yolk
• 15 g sugar
• 80 g plain chocolate (70%)

1. Make the cream base (custard). Mix the milk and liquid cream in a saucepan. Bring to a boil over low heat.
2. In a recipient, whisk the egg yolk and sugar until the mixture whitens.
3. Pour the milk and cream into the mixture stirring continuously. Pour everything back into the saucepan and cook over a low heat until the mixture thickens slightly. Do not boil. The custard has the ideal consistency when it coats the spoon.
4. Off the heat, add the plain chocolate. Stir until you achieve a smooth texture. Leave to cool until warm.
5. Pour the preparation into the small bowl and put the lid on and place the bowl in the freezer for 24 h.
6. Take the bowl out of the freezer and remove the lid.
7. Insert the small bowl into the outer jar.
8. Start the program.
9. Enjoy immediately.

Tips: If you wish, you can make this recipe with milk chocolate for a creamier taste.