Ingredients:

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

Instructions:

  1. Combine the whole milk, sugar, cocoa powder, and salt in a saucepan over medium heat. Whisk constantly until the mixture reaches a gentle simmer and the cocoa is fully integrated into a smooth, dark liquid.
  2. Remove the pan from the heat and immediately stir in the chopped bittersweet chocolate. Let it sit for 2 minutes, then whisk vigorously until the chocolate is completely melted and the base looks glossy and mahogany-colored. Stir in the vanilla extract.
  3. Slowly whisk in the heavy cream. Pour the entire mixture through a fine-mesh strainer into a bowl to remove any undissolved cocoa clumps. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours.
  4. Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for another 2 hours to firm up.