Chocolate – Is it possible to have chocolate chunks in ice cream that aren’t waxy

If they are crunchy when frozen they are probably made from regular compound chocolate, not freezing grade chocolate

You should be able to buy compound chocolate "chips" from any food wholesaler or baking supply store. They are the same as used in chocolate muffins

For frozen chocolate to still have a chocolate feel and taste when eaten it needs to be made with peanut oil (or similar) so as to have a melt point more like chocolate at room temperature when frozen

Regular "Real" chocolate can end up being like eating crayons

Real chocolate with a low cocoa butter, but high cocoa solid level generally freeze much better

Chocolate chips often come in 3kg or 5 kg bags, if you are not using them in a hurry, keep the surplus in the freezer :-)

Try heating the cream and milk to just below a simmer. Right before adding the milk mixture to the yolks whisk the sugar, vanilla, and eggs together. Pour the hot milk mixture into eggs very slowly. It's best to strain it through a fine strainer. If you use vanilla bean make sure to add it after straining it. Let cool a little before putting it into the fridge. It should be cold before making the ice cream. It's not necessary to fully temper ice cream base like crème anglaise.