Whip the refrigerator cold cream until semi-stiff.
Beat the egg yolks with the sugar using a hand mixer on the highest speed until foamy. Slowly add the milk at medium speed. Stir this mixture into the cream on medium speed. Slowly pour everything into the running ice cream maker, wait a minute and then gradually add the chocolate. After 20-25 minutes, the ice cream is ready. Pour into chilled serving bowls and serve immediately. In a closed container suitable for freezing, the finished ice cream can also be stored in the freezer or freezer, but should be consumed quickly because of the fresh egg yolk.
Fresh strawberries or banana slices taste very good with this ice cream.
