Place the milk and cream in a saucepan and bring to the boil. Beat together the egg yolks and the sugar until pale and fluffy. Pour the hot milk and cream over the egg mixture and whisk together. Return to the pan and bring up to a temperature of 85'C (the mixture will thicken and coat the back of a spoon). Pass the mixture though a sieve into a large cold bowl and then pour the mixture into the ice cream maker.
Coarsely chop the chocolate and add to the mixture once the ice cream begins to set. Keep mixing to ensure the chocolate is spread evenly through the ice cream and keep in the freezer until ready to serve.
«Add vanilla seeds to the milk and cream mixture to give a stronger flavour to the ice cream.»