Chocolate lce Cream

1. Mix cocoa powder with half the sugar, blend with 50ml milk into a smooth cocoa slurry.
2. Whisk egg yolks with sugar until pale.
3. Heat milk and cream until steaming, pour into egg yolk mixture, return to heat and cook to 180 F (82'c ) without boiling4. Stir cocoa slurry into mixture, chill mixture. Churn in ice cream maker.
5. Transfer to an airtight container and freeze for at least 2 hours to firm up.