Chocolate ice cream base

Break the eggs into the egg whites from the yolks and put them into a large bowl.

Add sugar and whip vigorously until mixture is fluffy (you can also use the electric mixer).

Once this first step, put the cocoa in a saucepan on the stove off, and dilute with milk slowly, stirring constantly; then turn on the fire.

As soon as the milk boils, pour on the cream and egg yolks and sugar, stirring constantly.

Now pass the mixture through strainer, collecting it in the pot in which you boil the milk, and put it back on the heat, you'll have access to a minimum.

Let it cook until it will thicken up, veiling the spoon; then pour it into a bowl and allow to cool, stirring occasionally with a wooden spoon to prevent surface will form a film.

Pour the cold cream, now, in the ice cream maker and iron the paper in the freezer for the time it takes to make it freeze.

You can serve the chocolate ice cream in individual cups, having modeled to balls with a special tool, or use it as a base in recipes that require its use.