Before beginning, put a steel container in the freezer and let it chill: if you don’t have one, a bowl in another material is fine.

Melt the chocolate in a bain-marie.

In the meantime, boil the milk with the sifted flour or starch.

Turn off the heat and slowly pour the melted chocolate into the milk, stirring continuously.

Let it cool, covering with a lid.

Beat the two yolks with sugar until it becomes creamy, either by hand or with an electric mixer.

Pour the milk and chocolate mixture onto the eggs and turn on the flame very low (or heat with bain-marie) and cook for 5 minutes.

With a wooden spoon, mix until well-thickened and add the cream slowly, mixing well.

Pour the mixture now into the cold bowl and put in freezer.

Starting now, stir the mixture every 30 minutes and but back into freezer.

The secret is in breaking the ice crystals that form at the beginning, stirring continuously so it stays creamy.

For a perfectly creamy ice cream, you’ll need about 3 hours and 4-5 “stirrings”.

While you prepare your own ice cream, why not learn more curiosities about this classic treat? Read our articles!