From Adam Ragusea.

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***RECIPE, MAKES FOUR PINTS***

6 eggs
1.5 cups (355mL) milk and/or evaporated milk and/or cream (many combinations would work)
1/4 cup (25g) cocoa powder
1/4 cup (50g) granulated sugar for the custard
3/4 cup (150g) granulated sugar for the meringue
1/4 cup (80g) syrup
cream of tartar
starch
vanilla
salt

Separate the eggs and reserve the whites.

To make the custard, stir together the yolks, a small pinch of salt, 1/4 sugar, cocoa powder and (optionally) a teaspoon of starch (gives it a pudding-like vibe) until smooth. Bring to a bare simmer while stirring constantly, just until you see a little steam and the mixture noticeably thickens.

Cool the custard base and then churn it into ice cream however you want (I use the still freeze method in the video).

For the meringue, combine the remaining sugar, syrup and a little water to get everything dissolving and get coming to a boil. If you have cream of tartar, put a pinch of that in with the egg whites and beat them to soft peaks in a heat-safe bowl. Beat in a teaspoon of starch until it disappears.

When the syrup reaches circa 240ºF/115ºC, VERY CAREFULLY dump it directly into the egg whites and then immediately start beating. Once the meringue has cooled to where you could touch it, mix in a big glug of vanilla. Let it cool down more, as much as reasonably possible (I put it in the freezer) but don’t let it set up solid — beat it occasionally as it cools to keep it pliable. When it seems like it won’t immediately melt your custard, you’re good to go.

Warm/beat the custard until it loosens up to a swirl-able texture. Combine the custard and meringue and swirl them together with a spoon handle or some such until you have thin ribbons of chocolate running through the whole mixture and no large chunks of chocolate left. Eat now or let harden in the freezer for a few hours.