Chocolate Ice Cream

I have few egg yolks left after i make this Swiss Meringue Buttercream, so i search internet to see what is the best way to use up all my egg yolks. :) Do not waste food... hehe 

Finally i came across this recipe and it happen i have all the ingredient in my fridge and since i wanted to make ice cream for long time ago, straightaway i decided to make this and immediately i go to kitchen and start work. :) 

Recipe adapted from my123favourites and i make 2 batches of this (Just double everything)

Ingredients:
2 egg yolks
20g Castor Sugar (i omit this since my chocolate is semi sweet)
200ml Milk
50ml Daily whipping cream
65g Chocolate 

Method:
1. In a mixing bowl whisk egg yolks and sugar until sugar dissolve and mixture turn pale. (using handheld mixer - speed 3)
2. Using a pot, warm milk and dairy whipping cream until it is about to boil and leave the stove. Let it cool until warm to touch, around 70c 
3. Pour warm milk into egg yolks mixture and whisk continuously (handheld mixer - speed 2). To prevent egg yolk mixture getting cook
4. Pour the mixture back to the pot and cook until slightly thicken with low flame. Add in chocolate and stir well to combine.
5. Stir the mixture and pour into ice pop mold or air tight container. Keep in freezer for a least 4 - 6 hours or overnight before serve.