Halve the vanilla pod, scrape out the pulp and mix intensively with some of the sugar. Beat the egg yolks with the sugar in a metal bowl until frothy. Bring the milk and 250 ml cream with the vanilla sugar and the vanilla pod to the boil. Fish out the vanilla pod and add the boiling hot milk to the egg yolks while beating them all the time. Whip on the water bath until creamy, frothy until the back of a wooden spoon is thickly coated (peel off to a rose).
Put the bowl in cold water and keep beating until the metal bowl is just lukewarm. Let cool completely in ice water. Whip 125 ml of sweet cream until stiff and pour into the cooled cream. Roughly chop the chocolate with a heavy knife and stir into the cold cream. Freeze in the ice maker or in a stainless steel container in the freezer. When the ice cream is being prepared in frozen food, stir every 30 minutes so that the chocolate pieces are well distributed and not as many ice crystals can form.
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