In a medium saucepan, combine double cream, whole milk, and the zest of one orange. Warm gently over medium heat until steam begins to rise, about 5-7 minutes. Remove and let infuse for 1 hour.

Whisk 240 grams of fresh ricotta until smooth and creamy in a separate bowl. Set aside.

Return the saucepan to medium heat. Warm the infused cream mixture until just below boiling, about 3-4 minutes.

In a large mixing bowl, whisk together the egg yolks and caster sugar until smooth and pale, about 2-3 minutes.

Slowly pour the warm ricotta and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Pour the combined mixture back into the saucepan and heat over medium-low, stirring continuously for about 5-8 minutes until thickened.

Strain the custard through a fine sieve into a jug to remove the orange zest. Allow to cool, then cover and refrigerate for at least 4 hours.

Pour the custard into an ice cream maker and churn for about 20 minutes. In the last minute, add 50 grams of chopped dark chocolate.

Transfer your ice cream into an airtight container and freeze for at least 8 hours before serving.