Ingredients
2 oz Unsweetened chocolate
1/3 cup Unsweetened cocoa powder
1 1/2 cup Milk
2 Large eggs
1 cup Sugar
1 cup Whipping cream
1 tsp Vanilla extract

Method
Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool.
Whisk
the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugarslowly and then continue whisking until completely blended, about 1 minute more. Add vanilla extract and whisk to blend.
Pour the chocolate mixture and blend. Cover and refrigerate until cold and semi set.
Remove and again pour the mixture in the blender and blend at high speed to break the crystals.
Add lightly fold whipping cream in this mixture and pour in an air tight container.
Freeze for a few hours or overnight.