Italian Chocolate Ice Cream

Heat the milk, half of the sugar, and cream in a heavy saucepan over medium heat until it reaches a simmering point and the sugar has fully dissolved, approximately 5 minutes. Be cautious not to let it burn or scorch the milk.

Remove from heat and thoroughly mix in the cocoa powder and dark chocolate until they are completely incorporated. Allow it to cool down slightly.

In a separate large bowl, whisk together the egg yolks and remaining sugar until they become thick and pale yellow. Gradually pour in about 1 cup of the slightly cooled chocolate mixture while continuously whisking to prevent cooking the eggs.

Add the remaining chocolate mixture and return the saucepan to low heat. Stir constantly until the custard thickens enough to coat the back of a spoon, taking around 5 minutes more.

Carefully pour the custard through a fine-mesh sieve into another bowl, covering it with plastic wrap to prevent skin formation. Refrigerate the custard for at least 8 hours or overnight.

Chill the custard in an ice cream maker according to its manufacturer's instructions, approximately 20 minutes. Transfer the frozen custard to an airtight container and continue freezing until it hardens, about 1 hour.