Chocolate Ice Cream

Still at the developmental stage. Possible improvements: add glycerine, increase sugar (use brown). No-holds-barred chocolate ice cream. Yummy, but rather hard and not quite sweet enough.

Beat egg whites to stiff peaks.

Whip the cream.

Mix the cocoa with the milk.

Fold into the cream, followed by the sugar and vanilla essence. Reserve 10 g of the chocolate and melt the rest (in a microwave oven). Fold into the cream mixture and then fold this into the egg white. Cut the rest of the chocolate into small chunks and add to the mix. Put into a container and freeze.