Add in the cocoa powder, vanilla extract and the salt and continue to cook for 4-6 minutes or until it starts to thicken.

To make the chocolate syrup, dissolve the sugar with water in a saucepan over a medium heat.

Chill the mixture into a refridgerator( take it out 5 minutes earlier befire serving it with the ice cream).

Beat the egg yolks with the sugar and add in the milk. Cook it over low heat( it takes about 15 minutes, depending on the volume).

Keep stirring it in the whole process. Don't let it boil, just heat it.

Cook until it can hold on the back spoon for a while when pouring it. Add the cocoa powder and close the fire while removing it from the heat.

Chill it for at least 2 hours. Whip the cream until soft peaks with a bowl of cold water under it. After that, combine it with the pulp that we made earlier.

Chill it in a freezer and for every 30 minutes, take it out and churn the ice cream evenly ( continue the steps above for 6-8 times depending on the volume of the mixture