Break the chocolate into smaller pieces and put them in a double boiler with hot water underneath but not in contact with the chocolate.
Add ½ a cup of the milk to the chocolate and bring the boiler to medium heat.
Wait for the chocolate to melt completely, then gradually add the remainder of the milk.
Whisk the molten chocolate gently until it’s completely smooth.
Leave the mixture to simmer uncovered on medium to low heat for about 25 minutes. Meanwhile, continue to scrape the sides frequently as you leave it to cook.
Remove the chocolate pot from the double boiler and set it aside to cool down for 30 minutes.
Refrigerate the chocolate mix for about 8 hours while continuing to stir occasionally every hour or churn it in the ice cream machine until it reaches the desired consistency.