Finely chop or grate the chocolate. Set aside.

Wash and scald the egg thoroughly. Then crack it and separate the yolk from the white, placing them in two containers.

Carefully whip the egg white (there must not be even a bit of yolk) in a clean and dry tall container, like a blender jar. Add a pinch of salt to the white and beat it with a mixer or kitchen whisk until stiff. When the white is beaten, add half of the sweetener in small portions towards the end. Keep beating until it dissolves.

Whip the yolk with the remaining sweetener. Achieve a light yellow, fluffy mass.

Whip the cream (take it out of the fridge just before whipping, as it may curdle more easily if warm). The chosen cream should be sweet and have a thin consistency.

Combine all ingredients and add the chocolate. Mix thoroughly but gently.

Transfer to a container and put in the freezer for about 5-7 hours. Stir the ice cream occasionally (ideally every 30 min) to achieve a creamy texture.

Before serving, transfer to a convenient container.