Ice cream pudding with chocolate sauce

Ingredients – cream

In a small saucepan, make the syrup by bringing 1/2 cup of milk and 8 tablespoons of cocoa powder to a boil.
Stirring constantly until thickened.
Turn off the heat and pour this syrup into a pudding mold, with a hole in the middle.
Reserve.
In another, larger pan, heat the condensed milk, the same amount of regular milk and the 3 egg yolks.
Stirring constantly until thickened, approximately 10 minutes.
Turn off the heat and add the cream, mix well.
Beat the egg whites until stiff, but don't let them beat too much, so they don't form peaks.
Fold the egg whites into the cream and mix well.
Place the dough in the reserved pudding mold, cover with plastic wrap and place in the freezer for at least 3 hours.
Unmold and serve. Always keep in the freezer, as this is ice cream.

Dissolve the gelatin in the boiling water and mix well, then add the ice-cold water, put this mixture in the blender, add the condensed milk, cream, strawberry juice and natural yogurt and beat well until you get a homogeneous mixture, then transfer to an ice cream tub and take it to the freezer for 3 hours, then take this mixture and beat in the mixer for 8 minutes, transfer it again to the ice cream tub and add the chocolate sprinkles and return it to the freezer for (+ or -) 4 hours.