If u use kitchen aids ice cream maker, freeze the bowl for at least 12 hr. I recommend you freeze the whisk for the whipping cream too. (if you only have one whip freeze after u finish the base)

Separate the yolks. Keep the whites for macaroon, i'll show u how later.

I don't have semi sweet chocolate, so i use half dark and half milk chocolate. I love F&N choco milk, so i use this brand, you can use the brand you like, but taste it first to adjust the sugar.

Heat up the milk.

Add the semi sweet chocolate, make sure it's not too hot, we don't want boiled milk.

Whisk to dissolve the chocolate completely. There will be little bubbles appearing around the side of the pot and very small amount of steam. Put it off the heat.

Beat the egg yolk on low

Add sugar

And cocoa powder. Make sure everything is well combined

With the mixer on medium por in a little bit of milk mixture (slowly! We don't want scrambled eggs). This is called scolding the eggs. Then pour the rest in, slowly

Put everything back on low heat and stir until coating the back of the spoon. (drag you finger across the spoon if the mark stays, u got it)

Chill over 6 hr. Clean up your whisk and stick it in the freezer now.

Until looks like this 🍦💛

Fold into the milk mixture. We need maximum air-ration, cos our chocolate is a bit heavy.

Chop up some milk chocolate of your choice. You can use chocolate chips, if you like. But i think random chunk is more fun.

As the ice cream is starting to set put them all in.