Pour the milk into a saucepan together with the cream, the espresso, the sugar and the skimmed milk powder. Mix this well and then bring this to a boil on a medium heat.
Meanwhile mix the egg yolk with the cacao powder and while stirring add the hot espresso liquid. Use around half of the liquid.
Then pour it back into the pan and while stirring heat it up till the temperature is 85 °C.
After, turn off the heat and add the dark chocolate and the stabilizer. Now blend it with a hand blender till smooth.
Then pour it into a bowl, cover it with foil and let it rest overnight in your fridge.
The next day you can pour it into an ice cream machine and turn it into a beautiful ice cream!
It’s best to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s around -12 °C.
