1. Prepare 5 egg yolks, 125 grams of granulated sugar, 600 grams of light cream, 100 grams of dark chocolate, 50 grams of cocoa powder.

2, light cream poured into a thick-bottomed milk pan, heating to just boil with a slight fire immediately turn off the fire, pour into the dark chocolate with the temperature of the pan will melt, and then pour into the cocoa powder and mix well.

3. Pour 80 grams of sugar into the egg yolks and beat with an electric mixer on low speed until the sugar melts and the egg mixture thickens and turns pale yellow.

4, pour the chocolate syrup into the sugar egg mixture, mix well, the container will be outside the set of a stainless steel pot filled with water, slowly heat over low heat, with the hot water in the pot across the container to heat the chocolate egg mixture, gently stirring in a circle until it feels sticky, when the chocolate egg mixture stained in the spoon with the hands of the hand to scratch a trace and will not be closed, you can turn off the heat to keep warm.

5, simmering caramel: the remaining 45 grams of granulated sugar poured into the pot, and then add an equal amount of water, open the lid and cook slowly over low heat, do not stir in the middle of the sugar solution of water began to evaporate, cooking from the transparent bubbles slowly turned into a fish-eye bubbles, and light amber color, turn off the heat with the residual temperature of the pot and then heated for 1-2 minutes.

6, just boiled caramel immediately poured into the hot ice cream liquid and mixed well, the container covered with plastic wrap or lid, to be cooled and placed in the freezer for about two hours until semi-solidified out.

7, with an electric whisk on low speed once, then sealed and put into the freezer for about two hours to remove, stir, repeat this process twice and then put into the freezer until solidified.