Chocolate Ice Cream

• 6 ⅓ oz. (180 g) bittersweet chocolate, 70 percent cocoa
• 2 ¾ cups (

Chop the chocolate, or use chocolate buttons, fèves, or pistoles, and melt slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Heat the milk, cream, powdered milk, sugar, and honey in a saucepan (1) to boiling point, blending them with a whisk (2).