Chocolate ice cream

Put cream, milk, sugar and eggs in pot and combine with hand blender.

Blend salt and Xanthan gum together to prevent clumping.

Soak sheet gelatin.

Heat milk mixture to 80°C, take off heat, add rest of ingredients and blend with hand blender.

Let mixture cool to room temperature, then rest in fridge for 24 hours.

For the sprinkles: melt chocolate and let slowly and gradually stream in ice cream machine, when almost done churning (after ~15-20 minutes)