Ingredients:

  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 tsp fine sea salt
  • 4 oz bittersweet chocolate (60% cacao), finely chopped
  • 2 cups heavy whipping cream, chilled
  • 1 tsp pure vanilla extract

Instructions:

  1. Combine sugar, cocoa powder, and salt in a medium heavy bottomed saucepan. Whisk them together to break up any large cocoa clumps.
  2. Gradually whisk in the whole milk over medium heat. Stir constantly until the mixture reaches a gentle simmer and the cocoa is fully integrated.
  3. Remove the pan from heat and add the chopped bittersweet chocolate. Let it sit for 2 minutes, then whisk vigorously until the chocolate is melted and the base is glossy.
  4. Pour the chocolate mixture through a fine mesh strainer into a bowl. Note: This ensures no undissolved cocoa bits ruin the texture.
  5. Stir in the vanilla extract. Place the bowl in an ice bath or put it in the fridge immediately.
  6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid. Chill for at least 6 hours until the base reaches 40°F.
  7. In a separate bowl, lightly whisk the chilled heavy whipping cream until it just begins to thicken.
  8. Fold the chilled chocolate base into the whipped cream until the mixture is smooth and a silky consistency forms.
  9. Pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions.
  10. Add the dark chocolate chips during the final 2 minutes of churning.
  11. Transfer the ice cream to a freezer safe container. Freeze for 4 hours until firm and scoopable.