Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. In a medium saucepan, combine the sugar, cocoa powder, and salt.
  2. Gradually whisk in the whole milk and heavy cream over medium heat. Stir constantly until the mixture reaches a gentle simmer and the sugar has completely dissolved into a smooth, glossy liquid.
  3. Remove from heat and stir in the vanilla extract.
  4. Pour the mixture through a fine-mesh strainer into a bowl to remove any undissolved cocoa bits.
  5. Cover the surface directly with plastic wrap and refrigerate for at least 4 hours, or until completely chilled.
  6. Pour the chilled chocolate base into your ice cream maker and churn according to the manufacturer's instructions, usually 20 to 25 minutes, until the mixture looks like thick soft-serve.
  7. During the final 2 minutes of churning, pour in the chocolate chips or chunks.
  8. Transfer the ice cream to a freezer-safe container and freeze for an additional 2 hours to set.