In a small bowl, combine 120 g sucrose, 20 g dextrose, and 1 g locust bean gum. Stir to disperse the stabilizer.
In a saucepot, combine 500 g whole milk, 240 mL heavy cream, 120 g sucrose, 20 g dextrose, 30 g skim milk powder, 1 g locust bean gum, 1/4 tsp kosher salt, and 6 dried bay leaves. Add egg yolks and cornstarch slurry at this stage if substituting and whisk well to incorporate. Create an ice bath with by filling a large bowl halfway with ice and water. Heat the mixture over medium heat to 165F, stirring frequently. Maintain at 165F for 5 minutes for locust bean gum stabilizer to fully hydrate. If using egg yolks and cornstarch, heat mixture to 200F for cornstarch to fully gelatinize then remove from heat immediately. Transfer the cooked ice cream base to a bowl. Place bowl over the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.
Strain out the bay leaves and churn the ice cream base according to machine directions. When the ice cream base is almost done churning, melt 85 g dark chocolate in a microwave or over a double boiler. Stir in 10 g coconut oil until fully incorporated. When the ice cream texture resembles soft serve, pour melted chocolate directly into the ice cream machine. The paddle will break the chocolate into "chips" as it hardens. Pour in a thin stream for chocolate "freckles" or pour quickly for more traditional chocolate chips. Transfer to an airtight container and freeze for 4 hours to fully solidify.
