Chocolate Ice Cream

• Preparation time: 25 minutes
• Freezing time: 3 hours at least

Preparation

1. Chop or dice the chocolate bar.
2. Heat the milk up with 100 grams of liquid cream in a recipient. Add in the diced chocolate and stir carefully until it melts. Avoid allowing it to boil.
3. Mix the egg yolks and the sugar in a recipient. Prepare a double boiler and place the recipient with the egg yolks and the sugar over it. Slowly stir the mixture until you obtain a fine creamy consistency. Then add in the melted chocolate and stir energetically. Continue stirring until you obtain a thick cream. Remove the mixture from the double boiler and allow it to cool.
4. Carefully mix the rest of the liquid cream and add it into the chocolate cream.
5. Pour the chocolate cream into an ice cream mold and allow it to sit in the freezer for a minimum of 3 hours.
6. Use an ice cream server to form ice cream balls and serve it in ice cream cups. Decorate it with rum raisins and serve accompanied with whipped cream or hot fruit sauce.