Milk and cream pour in a saucepan, add the vanilla extract, a pinch of salt (optional) and bring mixture almost to a boil, then reduce the heat to low.

RUB the yolks with sugar, add cocoa and beat until until the sugar dissolves. Then pour a ladle of the milk and how to mix.

Stirring constantly with a whisk, pour egg mixture into pan with cream mixture. Cook the cream, stirring constantly 7 minutes, until the mixture thickens a bit! Gently, the eggs must not cook! The cream is ready when a wooden spoon the mixture will leave a thin layer... (as pictured). Remove from heat and allow to cool! Ideally, the cooled (!) cream put in refrigerator and cool there.

Next, spread the chocolate mixture in ice cream maker and prepare according to the manufacturer's instructions. If You don't have a machine for making ice cream, nothing! It can be cooked manually. To do this, pour the cold mixture into a plastic container with a lid and put in the freezer. After the first 45 minutes, remove the container from freezing on the edges of the mixture and vigorously stir with a spatula or whisk, completely breaking the resulting "crystals". To continue to reach out and stir the freezing mixture every 30 minutes for 3-4 hours!

Pre-chopped into small pieces chocolate and broken biscuit (for lack of Amaretti cookies, you can take any other crispy cookies, or even broken pieces of meringue)

Shortly before readiness, add a little ice cream cookies and chocolate and mix. Remove the finished ice cream in the freezer and store there until ready for use!