Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 4 oz bittersweet chocolate, finely chopped

Instructions:

  1. Sift the cocoa powder and sugar into a medium saucepan to remove any clumps.
  2. Slowly whisk in the whole milk and sea salt. Turn the heat to medium and heat the mixture, whisking constantly, until the sugar is fully dissolved and the liquid is steaming.
  3. Remove the saucepan from heat and stir in the heavy cream and vanilla extract until the mixture is glossy.
  4. Pour the mixture into a bowl and let it sit at room temperature for 30 minutes.
  5. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the liquid, and refrigerate for at least 4 hours or overnight.
  6. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions (typically 20–25 minutes).
  7. In the final 5 minutes of churning, pour in the finely chopped bittersweet chocolate.
  8. Transfer the ice cream to an airtight container and freeze until hardened.