4 egg yolks

1/2 cup (125 ml) sugar

1 1/2 cups (375 ml) 35% cream

1/2 cup (125 ml) milk

4 oz (120 g) bittersweet chocolate, chopped

In a saucepan, off the heat, whisk together the egg yolks and sugar until light and fluffy.

In the microwave oven or in a small saucepan, heat the cream and milk. Gradually whisk in the egg mixture.

Cook over low heat, stirring with wooden spoon until it thickens slightly. Remove from the heat and add the chocolate. Stir to blend until smooth. Whisk, if needed.

Chill completely.

Process in a hand crank or electric ice cream maker.

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