Combine whole milk and heavy cream together in a pan over medium-low heat.

While the milk and heavy cream are warming, whisk the egg yolks and sugar together in a bowl until it turns a pale yellow.

Once the milk has begun to steam, slowly whisk 1/2 cup of the milk and cream into the egg yolks to temper them. Once the eggs have tempered, slowly whisk the eggs into the remaining cream and milk mixture in the pan. Cook over medium-low heat until the mixture thickens enough to coat the back of a spoon, it should be about 170 degrees. Do not allow the mixture to boil. Stir consistently.

Once mixture has thickened, place a mesh strainer over the top of a bowl and pour the mixture through it. Cover the mixture and refrigerate until well chilled, about 4 hours.

Once the mixture has chilled, freeze according to your ice cream manufacturers instructions. When there is about 5 minutes left, spoon the Biscoff spread in tablespoon by tablespoon. Add in the chopped chocolate. Continue to freeze until Biscoff and chocolate are incorporated, about 5 minutes.

Transfer to a freezer safe container and freeze until frozen, 1 - 2 hours. Serve.