Nitko’s Simple Cocoa Ice-Cream (Without Machine)

Ingredients

• 200 ml 35% cream
• 200 ml 15% cream
• 50 g sugar
• 3 egg yolks
• 4 teaspoons cocoa powder

Directions

1. 1

   Mix yolks and sugar and cocoa powder into a foamy mixture (use pot you’ll lately cook on steam).

2. 2

   Heat cream and vanilla stick until boils. Let it cool until 50°C

3. 3

   Constantly mixing pour cream into egg mixture, slowly. When finished pouring cream you will get creamy mixture with a lot of foam. Do not worry, put this mixture on steam and cook mixing all the time. IMPORTANT: DO NOT HEAT OVER 70°C (155°F) or you will get scrambled eggs. When you remove all the foam by gently mixing, and the cream sticks to the ladle like a fine coating it is time to pour mixture into a pot you will put into a freezer. When the mixture is cool enough to put it into a freezer, put it inches

4. 4

   After 30 minutes take it out and mix it either with hand or on a lowest speed with an electric mixer. When you get to the freezing part you can add pieces of dark chocolate into a mixture. Mix it several times during 2-3 hours or until you are sure all crystals are removed. This amount must be enough for about 500 g of ice cream.