Milk 1 tbsp. mix with cocoa and salt until smooth. Bring to a boil.
Break the chocolate and pour milk with cocoa. Stir until chocolate is completely dissolved.
Mix the rest of the milk with sugar and cook until the sugar has dissolved. Beat the egg yolks and add milk and sugar to them, stirring a little constantly. Pour everything back into the pan and cook over low heat, stirring constantly until lightly thick.
Pour the resulting cream through it full into chocolate with milk, mix well and place the bowl on ice, stir until cool.
Then cover and put the Italian ice cream in the freezer until it solidifies, periodically stir so that there are no ice crystals.
Italian ice cream is ready, let it melt a little before serving.