1. Boil the milk with the sugar. Cut the chocolate into pieces and reserve it.

2. Meanwhile, mix the yolks with the cornstarch and pure cocoa. It should not have lumps.

3. When the milk is boiling add the previous mixture. Remove the casserole for a couple of seconds from the heat while you incorporate this mixture. Now, put the casserole back on the heat and cook this chocolate cream for a couple of minutes (1-2). Be careful, it should never boil. Just cook until thickened. If you cook it too long or the heat is high, the cream will be lumpy.

4. Once you have the heavy cream, let it cool for 2 minutes. Now add the cut chocolate. No need to cook anymore. It is enough to turn it around until the chocolate dissolves and the cream is smooth. Let cool completely.

5. Put this ice cream base in the freezer for 5 hours. Every half hour you have to beat. I usually do it with the blender, this way I remove a lot of crystals.

6. For the chips, melt the chocolate and pour it on top of a baking paper. Spread the melted chocolate to a thickness of about 0.5mm. Put it in the freezer. When it’s solid, chop it up. Now put it back in the freezer until you incorporate it into the ice cream.

7. After 5 hours, the chocolate ice cream is ready. Now add the chopped chocolate. You can now eat or freeze the ice cream.