Chocolate Ice Cream — Rich Homemade Chocolate Custard

Heat the milk and chopped chocolate in a saucepan over low heat, stirring until the chocolate has melted completely.

Whisk the egg yolks with the sugar and cocoa powder. Gradually whisk in the hot chocolate milk, then return the mixture to the saucepan and cook over low heat until it coats the back of a spoon. Do not let it boil.

Whisk the mixture over an ice bath until it reaches room temperature, then chill it in the refrigerator for at least two hours.

Fold in the cold cream. Transfer the mixture to an ice cream maker, or place it in a deep container in the freezer and beat it occasionally during the first few hours.