Stracciatella with two types of chocolate

Heat milk. Break the vanilla pod in half lengthwise, scrape the seeds into milk and let it brew, covered, for 30 minutes. Strain the infused milk.

In a deep saucepan, beat the yolks with sugar, pour in milk in small portions. Put the saucepan with the milk-yolk mass on a slow fire and cook, stirring with a wooden spatula, until the mass begins to thicken.

Chop the white chocolate, add to the cream and stir until it dissolves.

Allow the mass with chocolate to cool completely and place it in an ice cream maker for 30 minutes.

Finely chop the dark chocolate and stir into the mixture.

Divide the finished staciatella into serving glasses and serve. Can be placed in the refrigerator if desired.