Beat the eggs well with 2/5 cup (100 g) of powdered sugar and liquid vanilla. If using a pod, first scrape it and put it in the warm milk. Optionally, strain it afterward to remove the vanilla bits.
Pour half of the milk to the eggs in a trickle while continuously beating with a mixer. Then pour the egg mixture into the remaining milk and beat it. Put the container on low heat to boil for a few minutes, then stir and allow it to completely cool. Beat the liquid cream with the sugar into snow and carefully combine it with the egg mixture, while beating with a mixer once again.
Add the condensed milk, while constantly beating and optionally add more powdered sugar. Transfer the mixture into a suitable container to freeze and put it in the freezer for 3 hours. Periodically, take out the ice cream and mix it with a mixer; do this 3-4 times. This helps prevent the formation of crystals.
During the final mixing, add the finely crushed dark chocolate. Return it to the freezer to freeze completely. Serve the homemade Stracciatella ice cream in scoops and optionally garnish them with a chocolate topping.