Food / Belgian Dark Chocolate Icecream

1 cup whipping cream
1.5 tsp cocoa powder
2.5 oz chocolate chips (75g)
1/2 cup whole milk
3/8 cup cane sugar
3 large egg yolks
1/4 tsp vanilla extract

1. Warm 1/2 cup cream + cocoa and bring it to a boil. Then simmer for 30 secs stirring constantly
2. Add chopped chocolate and stir in remaining cream
3. Warm milk in a separate bowl
4. Beat egg yolks + sugar with an electric whisk for 2-3 mins till creamy. Now slowly add the milk while stirring constantly
5. Scrape the egg yolk back to the saucepan and heat it on low-medium while stirring constantly with a whisk, till it thickens (3-4 mins)
6. Strain this and pour into the chocolate mixture. Add vanilla if required
7. Place bowl over an ice bath and stir for 10 mins
8. Freeze it in ice cream maker or repeat freeze-churn 3 times