In a medium saucepan, whisk together the milk, cream, vanilla, spices, salt and half of the sugar on medium-low heat. Bring the cream mixture barely to a boil.

While the cream mixture is heating, combine the yolks and the rest of the sugar in a large mixing bowl. Using a whisk, beat until the mixture is pale and thick.

Once the cream mixture has come to a slight boil, whisk about ⅓ into the yolk and sugar mixture. Stir it thoroughly, add another ⅓ of the cream mixture, stir well, and then pour the entire combined mixture back into the saucepan. This has allowed it to cool off so the egg yolks don't cook. Stir the mixture over low heat until it thickens enough to lightly coat the back of a wooden spoon. Make sure you do not boil it, as the yolks will cook and you will ruin the mixture. This whole process should take only a few minutes.

Place the roughly chopped chocolate in the medium mixing bowl, and then slowly pour the mixture over it. Whisk until the chocolate is completely melted and it comes to room temperature. Cover and refrigerate for about 20 minutes until it is cooled.

Turn on your ice cream maker, and pour in the mixture, letting it churn for about 20 minutes, or until thickened. The ice cream will have a creamy and soft texture. If you prefer it to be a bit more firm, place it in the freezer for at least 2 hours in an airtight container.