Instructions: In a bowl, combine the cocoa and sugar. In a metal bowl with the mixer beat well the egg yolks, milk, and cocoa sugar mixture and strain the mixture through a fine sieve into another bowl. Set the bowl over a pan of simmering water and with the mixer beat the mixture for 7 to 10 minutes, or until thickened and double in volume.

Set the bowl in a bowl of ice and cold water and with the mixer beat the mixture until cold. Beat in the cream, salt, and vanilla and beat until thickened and almost double in volume.

Transfer to the ice cream freezer and freeze it according to the manufacturers instructions.

This recipe yields 1 quart.

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