• The xanthan gum needs to be mixed with the dry ingredients, so to start, mix the sugar, milk powder, xanthan gum and salt together in a mixing bowl.
• To your sugar mixture, add 1 cup of milk and whisk for about 2 minutes, scraping the side of the bowl to get any xanthan that may have gummed up. The goal is to hydrate the xanthan gum and dissolve the milk powder. The mixture should thicken just slightly.
• Whisk in the corn syrup, vanilla, and heavy cream.
• Pour into your ice cream maker and churn as the manufacturer directs. Towards the end of the churn, add the chocolate chips or chunks.
• Scrape into containers and freeze until firm.

Chocolate Chunks

• To make the chocolate chunks or chips, toss ⅔ cup dark chocolate chips or 114 grams of chopped dark chocolate with 2 teaspoons of coconut oil. Heat on high in the microwave for 30 seconds. Stir well and continue heating at 15 or 30 second intervals until chocolate is melted.
• Spread chocolate on a small plate or tray lined with parchment. Put in the freezer for about 10 minutes or just until soft set. Score while it is soft-set, then freeze until hard. Break or cut into chunks.