Brew coffee in the milk, as usual, boil in water, and slightly cooled. Butter, sugar and cocoa to melt on low heat. To the flour add some milk and stir to avoid lumps. Brewed coffee pour in chocolate mixture and continue to heat. To the heated mixture to pour and quickly beat in an egg. And pour the flour into the milk and quickly whisk in the way. Keep on heat until thick, then turn off and immediately cool in a bowl of cold water.

Then pour the chocolate liqueur and add rustic cream, if you have cream from the store at least 33 percent, then beat until soft peaks form.

Beat the mixture with a submersible blender until small foam or bubbles and leave to cool in the fridge .

Download chilled mixture into ice cream maker for 25 minutes. If ice cream is not in the container, better metal, and for 2 hours stirring every 20 minutes!

Ready to put ice cream in molds and in the fridge. Bon appetit! Serve with cocoa-liquor.