Preparation / Directions:
1. Combine the cream, milk, and sugar in a heavy saucepan over medium heat. Cook until the milk is hot but not boiling and the sugar is dissolved, about 10 minutes. Remove from the heat.
2. Place the egg yolks in a small bowl and whisk to mix. Whisking constantly, slowly pour 1 cup of the hot milk mixture into the eggs and continue to whisk until smooth. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon, 6 to 8 minutes. The mixture should never boil.
3. Place 8 ounces of the chocolate chunks (about 1 cup) into a heavy large saucepan over very low heat until just melted, stirring until smooth.
4. Strain the ice cream mixture into the melted chocolate, whisking until completely combined. Cool to room temperature.
5. Freeze in an ice cream maker according to the manufacturer's instructions. Just before the mixture has completed freezing, with the motor off, add the remaining dark chocolate chunks and stir to combine. Once frozen, be prepared to eat and swoo
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