Chocolate Ice Cream
Heat the milk in a saucepan and bring to a boil. Beat egg yolks with vanilla until fluffy and add the sugar gradually. Whisk the egg yolk mixture into the hot milk. Return to the heat and stir until the liquid thickens slightly (do not boil!); remove from the heat.
In a heat-proof bowl placed over a pot of simmering water, melt the chocolate in 3 tablespoons cream, stirring constantly. Stir the cocoa into the egg-milk mixture until the chocolate is dissolved, then let cool and set for 1 hour in the refrigerator.
Whip the remaining cream slightly and stir into the chocolate egg-milk. Put the whole thing in an ice maker and freeze for about 30 minutes.
To serve, scoop the ice cream into balls and serve in bowls.