Chocolate Ice cream (64% dark)

2072 grams whole milk. 84 grams non fat milk powder. 272 grams sugar. 142 grams trimoline. 500 grams cream. 476 grams chocolate 64 percent. 10 grams ice cream stabilizer. 10 grams monostearate. Mix the stablizer and sugar. Combine the milk and nonfat milk powder and heat to 25 degrees celcius. Add sugar, trimoline and continue to heat at 35 degrees celcius add cream. Heat to 85 degrees celcius and add chocolate constantly stirring and hild for 2 minute's. Emulsify with hand blender and chill overnight. You can spin the next day making sure to mix very well prior.