80g Lindt 70% dark chocolate
200ml full cream milk
150ml whipping cream
1 level tbl xylitol
Warm the milk and the xylitol on a low heat. If you want the ice cream sweeter, add more xylitol. Add chocolate and stir until melted and well blended. Remove from stove and stir in cream.
Refrigerate until the mixture has cooled down to at least 5°. I leave mine in the fridge for an hour before churning. Churn till the mixture turns to ice cream. If you do not have an ice cream machine, transfer the mixture to a container and freeze.