Chocolate ice-cream

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Heat the milk and cream without bringing to a boil.
Meanwhile, beat the yolks with sugar until they are white and creamy.
Add cocoa and whisk.
Add half of the milk and stir quickly.
Pour everything back into the pan and cook until you get a consistency like this.
When we see that it is boiling, we remove it from the heat and put it in the freezer.
Each hour mix the ice cream to avoid small pieces of ice.
We'll have to do this at least three times.
Look, it looks just like the store-bought version, only without the preservatives. Kids can eat it too!