Place 200g of chocolate in a bowl and melt it. Set it aside for now.

In a pot, combine 36g dextrose, 28g milk powder, 575g whole milk, and 50g cream. Stir well to combine and set aside.

In a separate bowl, mix 4 egg yolks and 100g sugar together. Stir them together just before using, as the sugar can “cook” the yolks if left too long.

Heat up the milk mixture in the pot, stirring continuously until it starts to steam.

Remove the pot from the heat and gradually add the hot milk mixture into the yolks while stirring constantly to prevent cooking the eggs.

Place the combined mixture back on the stove. While whisking vigorously and continuously, bring it to a temperature of 83°C (181°F). As soon as it reaches 83°C, remove it from the heat and strain it into a bowl. Allow it to cool to around 50°C (122°F).

Once the base has cooled down, add a bit of it at a time to the melted chocolate, breaking it up and creating a grainy texture. Keep adding a bit of the base and stirring until the chocolate comes together and forms a smooth ganache. Once the chocolate is fully emulsified, add the remaining base and stir very well. Cover the mixture with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely cool. It's best to leave it overnight, but at least 3 hours of cooling time is necessary.

Take the cooled base and pour it into your ice cream machine. Follow the instructions of your machine to churn the mixture.

Once churned, transfer the ice cream to a container and let it set in the freezer for at least 30 minutes before serving.