• 5 deciliters whipping cream
• 4 deciliters whole milk
• 1 vanilla stick
• 6 egg yolks
• 120 grams sugar
• 5 grams cornstarch
• 1 tablespoon rum
• 80 grams dark chocolate

Homemade ice cream recipe instruction:

Cook half of whipping cream (2, 5 deciliters) with half of milk (2 deciliters) and vanilla stick in it to boil. Remove it from the heat and take vanilla out.

Separately, beat egg yolks with sugar and cornstarch. Gradually add hot vanilla milk in egg yolks and keep mixing it.

Cook egg yolks mix in low heat for few minutes to thicken; stirring it all the time, but it must not boil or you’ll get lumpy cream. Cool it.

Pour other half of milk in saucepan and cook it with chocolate and rum in it, till chocolate melts and unite with milk. Cool it.

Mix other half of whipping cream to get thick cream.

Mix cooled egg yolks mixture with cooled chocolate milk and, on the end, stir whipped cream in it.

Freeze it over night.