Preheat the oven to 350. Line two cookie sheets with baking paper - the more non-stick you have the better, these are sticky cookies.

Bring your eggs to room temperature either by taking them out of the fridge a few hours before, or by placing them in a bowl of hot water for a few minutes before. Sift your powdered sugar and cocoa into a big bowl. Add the salt to the sugar/cocoa mix and whisk to combine. Add the egg whites and egg, use a spatula and strong-arm it into a mixture. It will be thick.

Use a cookie scoop to put spoonfuls of batter onto the baking sheets and sprinkle over sea salt if using. Bake big cookies for 12 minutes, small cookies for 10. The goal is to slightly underbake them so they remain chewy.

Once cool, put the cookies in ziplock bags and freeze.

In a medium-sized pot, allow the milk, cream, sugar and salt to cook on medium until the sugar dissolves.

Temper in your yolks: Have the egg yolks ready in a deep bowl near the stove. Pour a little bit of the milk mixture into the yolks and whisk to combine. Pour a bit more and whisk, and a bit more until half of the base is whisked with the yolks. Pour the yolk mixture into the pot with the rest of the milk and whisk to combine.

Simmer until the base comes to 170 degrees. Turn off heat and add in the vanilla, whisk to combine. Sieve the mixture into a heat-safe bowl and place it in the fridge for 8 hours or overnight to chill.

Line a 9x13” sheet pan with parchment paper and place in freezer.

Freeze custard according to manufacturer's instructions and once completely churned, add in the chopped chocolate. Churn just to mix the chocolate in. Pour the ice cream into the cold sheet pan. Pour the curd over the top and swirl it in with a spoon. Cover the ice cream with another sheet of parchment paper and place in freezer for 4-6 hours.