I made this ice cream about 2 weeks ago. Since then I have been thinking what I should write about this post. I wanted to share something special other than just telling you how good this ice cream is. (It is REALLY good !) The day that I made this ice cream, I actually just finished a very good session of rock climbing. So, I decided to share the experience. I started indoor rock climbing about a year ago, and I absolutely fell in love with it. Back then, I never thought I could do it. Yes, my arms “hurt like hell” every time I finished, but I feel good, it’s a good kind of pain. For a 40 something-year old mom, who was not very active, being able to finish a 5.8 route, it’s a big achievement…..(Oh, FYI, a climbing route is graded according to its difficulty. It ranges from 5 all the way to 5.15) Through rock climbing, and also running, I have become more healthy physically and mentally. (Well, I guess that’s a good excuse to make more desserts !) I have learned to be more patient and perseverance.  As a mom, I feel it is important to teach my kids to pursue their dreams and goals no matter how hard they seem…..I have to thank my daughter too ! She likes to climb and keeps me going.  Actually she is even tougher than I am !  Well done, girl ! …. and well done mom too ! 
OK, back to the ice cream ! I have made chocolate ice cream before but without the ice cream machine.  Now that I own one, I thought I should make the “real” thing.  And the “real” thing does taste better !  I added some chopped chocolate for extra flavour and crunchiness, you can omit it if preferred.  

Makes about 1 L

• 2 cups whipping cream
• 1 cup whole milk
• 4 egg yolks
• 200 g granulated sugar
• 50 g unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 100 g dark or semi-sweet chocolate, finely chopped (optional) 
• ice and water for ice bath

1. Whisk together egg yolks, sugar and 1/4 cup milk
2. In a non-stick pot, heat remaining milk, 1 cup of whipping cream and cocoa powder over medium heat until just boiled, stirring constantly (Keep the other cup of whipping cream in the fridge)
3. Add 1/3 cup of hot mixture into egg mixture to temper, then pour everything back into pot
4. Turn heat down to low, stir constantly until just thickened, mixture should coat back of spoon (You can draw a streak in the middle of the spoon with your finger, if the streak stays clear, it is ready)
5. Remove from heat immediately, strain through a fine mesh twice
6. Let sit in an ice bath, stir in vanilla extract and remaining cold whipping cream
7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight
8. Place in ice cream machine and churn according to manufacturer’s instructions
9. Fold in chopped chocolate
10. Serve soft immediately or keep in freezer