Pour all the milk and the chocolate into a sauce pan and heat to a boil, stirring continuously. Add the sugar and cook until both the sugar and the chocolate are melted.

Take a quarter of a cup of the hot mixture and slowly add to the egg yolks, stirring constantly with a whisk to prevent scrambling

Stir the warmed egg yolk mixture into the sauce pan and bring all the ingredients to a boil for about a minute or until slightly thickened. Strain the hot custard through a sieve into another bowl. Set aside and allow the mixture to cool to room temperature.

Cover and refrigerate the mixture for 4 hours or overnight. Freeze the cooled chocolate mixture in an ice cream freezer according to the manufacturer’s directions.

Author: Jim Gay