Freeze the bowl of your ice-cream maker in the freezer for at least 24 hours before you need to churn the ice cream.

Fill a large bowl with ice and water.

Whisk the egg yolks together in a medium size bowl. Place the cream, milk and NOMU Chocmilk powder in a medium size pot and whisk together until smooth and lump-free. Place the pot over medium heat and gently bring to a simmer while stirring continuously. Remove from the heat and pour about 1 cup of the hot mixture into the egg yolks while whisking. Slowly add the remaining hot mixture whisking continuously. Pour the mixture back into the pot and return to the stove over low to medium heat.

Cook gently for 4-5 minutes, stirring continuously with a spatula or wooden spoon until the mixture thickens. Make sure the mixture never comes up to a simmer. The ice cream base is ready when it coats the back of your spoon or spatula and a line should remain when you wipe your finger through the mixture.

Remove the pot from the stove and place it in the bowl of ice water. Cool the mixture while stirring frequently. Add the vanilla extract and stir to combine.

Once cool, place the lid on the pot and refrigerate for 2 hours until well chilled. Set up the ice cream maker, switch it on and slowly pour in the mixture. Churn until thick and frozen (± 30 minutes).

Switch the machine off and decant the ice cream into an airtight container, smoothing the top. Freeze for at least 6 hours before servings.