100g of dark chocolate;
300 ml of milk;
3 egg yolks;
300 g of whipping cream
Break the chocolate into pieces, put it into a saucepan and pour the milk over it. Place over medium heat and stir until the bar has dissolved. Cool the milk.
With a whisk, whisk the sugar with the yolks. While stirring, pour in the milk and place on a low heat. Bring to a slight thickening, stirring all the time. Do not boil the mixture.
Put the pot into a bowl of ice water and leave to cool, stirring. Beat with a mixer the cold cream to a creamy consistency and mix with the milk mixture.
Put the mass into a wide form, cover with a lid or cling film and place in the freezer for 3-4 hours.