• 1 litre cream
  • 125 grams of sugar
  • 1 vanilla pod
  • 6 egg yolks (pasteurized)
  • 100 grams of dark chocolate (78%)


Bring the cream, sugar and vanilla pod & seeds to a boil. Take the mixture off the heat and cool to 90° C. Stir in the egg yolks and the melted chocolate.
Pour the mixture into an ice cream machine, otherwise place in the freezer and beat with a whisk every 10 minutes. Once the mixture begins to thicken, remove the vanilla pods and pour into a form(s). Return
to the freezer for several hours more.