and set aside.
In a saucepan, bring the milk, cream and half the sugar to a boil and remove from heat.
In a stainless steel mixing bowl, whisk together the yolks and the remaining half of the sugar and then pour half of the hot milk mixture onto the yolks while whisking continuously.
Combine both mixtures in the saucepan and cook, while continuously stirring, to 185 degrees or when the mixture is thick enough to coat the back of a spoon.
Pour over chocolate and cocoa powder and stir until all the chocolate has melted.
Pour mixture through a strainer to remove any unmelted bits of chocolate and cooked egg and allow to cool completely in an ice water bath before freezing.
Note: depending on the brand and characteristics of the cocoa powder you select, you may prefer to heat the cocoa powder with milk and cream mixture instead