Light chocolate ice cream

1. In a bain-marie, heat the milk in a pan without boiling. Beat the egg yolks in a bowl with the sugar. Gradually pour the milk in, and then pour it back to the pan under bain-marie. Let thicken the mixture over low heat, stirring constantly. Once the cream coats the spoon, add the chocolate, stir and let cool. Add in the cream.

2. Pour the mixture into an ice cream maker and churn. Divide the ice cream in small pots and keep them at least 3 hours in the freezer.

Photo credit: Sucré Salé