First, pour the milk and vanilla extract into a saucepan to bring it to a boil.
Before it boils, make sure to remove the mixture and let it rest for fifteen minutes.
Use this time to beat the egg white along with the two yolks.
You need to slowly add the sugar until you achieve a homogeneous mixture.
Incorporate the egg mixture with the milk and cook in a double boiler for about 10 minutes.
Stir very gently with a plastic spoon so that everything heats evenly.
When you notice that a thick cream has formed, remove the container from the heat, cover it with plastic wrap, and let it cool.
In a bowl, whip the cream until it is stiff, let it rest for 5 minutes, and when it is at the right point, slowly add it to the previously cooled mixture.
Heat the mixture to warm it a bit while you melt the chocolate in a small pot. When the chunks have melted, add them in a thin stream to the warm mixture.
Put the mixture in a metal container and place it in the freezer for an hour. Once the time is up, it will be necessary to beat it again.
Cover again and return the mixture to the freezer. Repeat this process two more times to finally obtain the chocolate ice cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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