This is another favourite of mine (and my kid, of course!)
The base contains eggs, that is pretty much a chocolate cream mixture that will become a decadent, soft, rich chocolate ice-cream.
I used a semi-sweet chocolate for this recipe, which turned out too sweet for what I wanted; I suggest a good dark chocolate to have a great result!
250 ml (1 cup) heavy cream 35%
150 ml (1/2 cup) whole milk
150 gr (2/3 cup) dark chocolate in pieces
150 gr (2/3 cup) white sugar
3 egg yolks
In a small pot, heat up the chocolate with milk and cream. In the meantime, whisk together the sugar and egg yolks; then add to the chocolate mixture and let it simmer at low heat for few minutes till all the ingredients have mixed well.
Once done, transfer to as container and let it cool down; then, place in the fridge for at least few hours, overnight preferred.
Once ready to make the ice-cream, following the instruction of your ice-cream maker, pour the chocolate cream mixture in the machine and let it churn for the time required.
My mixer takes 20 minutes to have it churned at perfection, then transfer the ice-cream in a container that can be frozen and place it in the freezer for at least 4 hours to settle and freeze.