Ice cream with cocoa.
20 g (0,7 oz) gelatine, soaked in cold water.
200 g (7 oz) sugar.
600 g (1,3 lb) cream.
4 egg yolks.
2 tsp cocoa.
jam or honey.
1. Mix cream, cocoa, sugar and yolks very well. Bring to heat, evenly stirring. Cook on low heat until dense.
2. Take away from the heat. Add into the mixture soaked gelatine, stir until gelatine dissolves.
3. Pour it into mold. Place on the ice to chill, put into fridge freezer to congeal.
Serve the Ice cream with jam or honey.