Picture is coming!
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/2 cup sugar plus 1/4 cup
4 egg yolks
1 tsp vanilla extract
1/2 cup melted Ritter sports chocolate hazenut chocolate bar. Or Lindt Chocolate hazelnut chocolate bar (the ritter sports has whole hazelnuts.. the lindt has only pieces)
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium low heat. Cook until the sugar dissolves, about 5 minutes. Do not let it get so hot it boils. Just hot enough to melt the sugar.
Meanwhile, in a medium bowl whip the egg yolks with the remaining (1/4 cup)sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add another 1/2 cup milk slowly. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, rubbing along the sides or you will have cooked egg, do this until the mixture becomes thick enough to lightly coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the melted chocolate, with a whisk gently incorporate and stir the chocolate until it is all combined with the milk mixture, this may take up to 10 minutes, sometimes letting it sit and then stir, sit then stir again helps. Add the vanilla. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.