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1
Prepare a large, medium, and small bowl.
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2
Add the whipped cream to the large bowl, the egg whites to the medium bowl, and the egg yolks to the small bowl.
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3
Get your hand mixer ready.
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4
Add 20 g sugar to the egg yolks along with all the ingredients listed from the cocoa up to the vanilla essence.
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5
Take 2 tablespoons of whipped cream from the large bowl, add it to the egg yolk mixture and mix everything together.
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6
Whisk the egg whites with the hand mixer on a high speed.
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7
Add 20 g sugar in 3 batches and keep whisking until you get a stiff meringue.
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8
Without washing the mixer; mix the remainder of the sugar into the bowl of whipped cream and whisk until stiff peaks form.
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9
Add half of the mixture from Step 3 to the mixture from Step 2 and mix well with a whisk.
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10
Add this mixture, as well as the rest of the mixture from Step 3 to the whipped cream and fold in gently with a rubber spatula.
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11
Add in some chocolate chips or your choice of other ingredients.
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12
Keep the mixture in the bowl, or transfer it to a smaller container to store in the freezer to chill and set.
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13
I paired the ice cream with brioche to make a savarin-style dessert.
