3 cups whole milk
3 cups cream
1 cup Frangelico
1 lb baking chocolate (56% bittersweet)
1 cup granulated sugar
2 tsp salt
1 tsp vanilla
8 large egg yolks
Prepare an ice bath.
In a large pot on med-high heat, slowly combine cream, milk, sugar and frangelico until fully dissolved.
Prepare egg yolks.
Melt chocolate into the mix until smooth.
Take one cup of hot mixture and slowly pour into a small bowl with the 8 egg yolks, stirring constantly. This ensures the eggs will not curdle. Pour back into mix.
Thicken mixture to where it will coat a spoon, heat to 185 degrees, remove immediately
Strain through sieve into the ice bath bowl.
Add vanilla and salt.
Mix with immersion blender to help chill and emulsify for 30-60 seconds.
Allow to chill to room temperature in the ice bath.
Remove from ice bath and cover with airtight lid. Chill in fridge for 4 hrs minimum, until at least 40 degrees.
Place mixture in ice cream maker and churn until desired consistency.
Remove and place immediately in freezer for 2 hours.