Place the milk, cream and cocoa powder into a sauce pan

Bring to blood temperature over a medium heat

Whisk the egg yolks and the barley malt syrup together until you reach a ribbon stage

Add a third of the milk to the eggs and whisk until combined

Return the mixture to your saucepan

Stir with a wooden spoon until a custard forms and remove from the heat

Cool overnight and then churn in an ice cream churner as per the manufacturer’s instructions