First make custard base Seperate eggs so the yolks are in a bowl add to this the sugar. Blend the together using electric mixer until combined and thickened. pour milk into sauce pan and heat until boiling point. Remove from heat and slowly add egg and sugar mix while stirring. When all is mixed together place back on a low heat and stirr until mix begins to thicken. Remove from heat and leave to cool. While cooling place cocoa powder in coffee grindered along with Sunphenon and blend together. Add this to the custard base and mix until combined. When cool add cream and mix until combined. leave to chill in the fridge for 20 mins. pour this mix into pre mixig ice cream maker which has been left for 12 hours in fridge. leave mixing for 35 mins or until right constistancy has been reached. Empty into a container and place in freezer over night to freez mix.