In a medium saucepan, combine the double cream, whole milk, and the zesty orange zest. Gently warm this mixture over low heat for about 10 minutes until you see steam rising, but avoid boiling. Remove from heat and allow it to infuse for 1 hour.

After the infusion, whisk the smooth ricotta cheese into the infused cream mixture until fully combined. Return the saucepan to low heat, warming the mixture until it is just below boiling, stirring occasionally to ensure even heating and to prevent sticking to the bottom.

In a separate bowl, whisk the egg yolks and caster sugar together vigorously for about 3-4 minutes. The mixture should become pale and creamy.

Gradually pour the warm ricotta mixture into the egg mixture, whisking constantly to temper the eggs. Return this mixture to the saucepan over low heat, stirring continuously until slightly thickened, around 6-8 minutes.

Continue to stir gently until the custard thickens enough to coat the back of a wooden spoon. Once thickened, strain the custard through a fine sieve into a clean bowl.

Cover the bowl with plastic wrap and chill for at least 4 hours or overnight, allowing the flavors to develop.

Remove the chilled custard from the refrigerator and whisk it briefly to smooth it out. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20 minutes. Add the chopped dark chocolate during the last minute.

Transfer the Ricotta Ice Cream to an airtight container. Freeze for at least 8 hours or until firm, allowing it to harden to the perfect consistency.