Mix together the whole milk, heavy cream and invert sugar, and heat up to 185°F.
Mix the powdered milk, emulsifying stabilizer and sugar. Once the first (heated) mixture is cooled to 122°F, add this second blend to the mix.
Keep cooking, and heat up to 158°F. Once this temperature is reached, mix in the Couverture chocolate and the glucose syrup.
Finish cooking at 185ºF. Cool quickly then let sit for 12 hours. Mix and place in an ice cream maker.
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