Dark chocolate ice cream

300 ml. of whole milk
20 g. of fresh cream
100 g. extra dark chocolate
80 g. of sugar
3 g. of carob seed flour
Prepare the base by starting to heat the milk with the cream and the dark chocolate pieces. When the mixture has reached a temperature of about 45 ° C, add the sugar and the carob flour and bring to 70 ° stirring with a whisk for at least 5 minutes. Let it cool completely at room temperature and then proceed with the creaming in the ice cream maker for 40 minutes or until the ice cream is thick enough. Then store it in the fridge in a container with the airtight cap so that it is well protected.