Combine the milk and cream in a saucepan.
Place over medium heat and heat until the milk mixture comes to a slight boil.
In a large bowl, whisk the egg yolks, gradually incorporating the sugar. Whisk until the egg mixture is pale yellow in color and has a soft creamy texture.
Once the milk mixture comes to a boil, remove it from the heat. Slowly pour the hot milk mixture into the egg mixture, stirring constantly. While stirring, hold the whisk vertically, otherwise bubbles will form on the surface of the future ice cream.
Pour the resulting mixture back into the pan, place on medium heat and stir with a wooden spoon until the mass has thickened. When stirring, be sure to grab the sides and the middle of the bottom of the pan, or the mixture will stick. Do not allow it to boil. The cream is ready when it has reached the consistency of liquid sour cream.
Remove the cream from the heat.Put the cream in a cold water bath. For this, half fill a large bowl with very cold water and ice cubes. Place a pan of cream on top of it. Stir the cream occasionally for about 30-40 minutes until it cools.
This stirring will prevent the ice cream from crystallizing.Remove the pan of ice cream from the water bath, cover it tightly with a lid and send it to the refrigerator for 4-5 hours to cool further.When the time is up, take the ice cream out of the refrigerator and pour it into an ice cream freezer and scroll for 20-40 minutes. At the last minute of scrolling, add the chocolate shavings. At the end of the scroll, the mass will resemble melted ice cream.
Fill a container with the resulting mass and send it to the freezer for 3-4 hours until the final solidification.If there is no ice cream maker, immediately pour the cooled mass into a container, add the chocolate shavings, mix and send to the freezer.
Take out the container and stir the contents every half an hour until solidified.
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