Chocolate Ice Cream

Ingredients

• 1 L milk
• 200 g fine chocolate
• 100 g sugar

Instructions

1. Grate the chocolate and cook it with the sugar and 4 dl of the milk in a small saucepan, whisking, boiling a few minutes until smooth.
2. Off the heat, add the remaining milk and, once cold, pour into the sorbettiera to freeze.
3. For a richer version, use 120 g sugar and beat in two egg yolks after removing from the boil, warm briefly, then add the rest of the milk.