Double Chocolate

Steps

1. Whisk 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Gradually whisk in 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk, then heat over medium heat, whisking, until steaming.
3. Off the heat, add 40 g dark chocolate40 g dark chocolate1½ oz dark chocolate60 g dark chocolate60 g dark chocolate2 oz dark chocolate. Stir until melted, then whisk in 140 ml whipping cream140 ml whipping cream½ cup + 1 tbsp heavy cream210 ml whipping cream210 ml whipping cream¾ cup + 2 tbsp heavy cream.
4. Pour into the tubpint, cool to room temperature, then put the lid on.
5. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Shave a little dark chocolate over each scoop with a vegetable peeler.