Prepare a large, medium, and small bowl. Add the whipped cream to the large bowl, the egg whites to the medium bowl, and the egg yolks to the small bowl. Get your hand mixer ready.
Add 20 g sugar to the egg yolks along with all the ingredients listed from the cocoa up to the vanilla essence. Take 2 tablespoons of whipped cream from the large bowl, add it to the egg yolk mixture and mix everything together.
Whisk the egg whites with the hand mixer on a high speed. Add 20 g sugar in 3 batches and keep whisking until you get a stiff meringue.
Without washing the mixer; mix the remainder of the sugar into the bowl of whipped cream and whisk until stiff peaks form.
Add half of the mixture from Step 3 to the mixture from Step 2 and mix well with a whisk. 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.
Add in some chocolate chips or your choice of other ingredients. Keep the mixture in the bowl, or transfer it to a smaller container to store in the freezer to chill and set.
I paired the ice cream with brioche to make a savarin-style dessert.
Story Behind this Recipe
A friend asked me when I was going to make them some chocolate ice cream the night before their birthday....
I added chocolate chips this time, but this ice cream tastes great without it. It would probably taste lovely with nuts as well It's important to mix in the 2 tablespoons of whipped cream in Step 2, otherwise the batter won't will mix well; Just take a bit of cream from the large bowl. If you don't have any chocolate liqueur, you can substitute it with any liqueur of your choice.