Dark Chocolate Ice Cream

In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and cocoa powder; whisk continuously over medium heat until the mixture is well combined and hot, about 5 minutes.

Add the chopped dark chocolate to the saucepan; stir until completely melted and the mixture is smooth, about 3 minutes.

Remove the mixture from heat; stir in the vanilla extract and salt, and allow it to cool to room temperature.

Once cooled, transfer the mixture to a container; cover and chill in the refrigerator for at least 4 hours or overnight.

Pour the chilled mixture into an ice cream maker; churn according to the manufacturer’s instructions until the ice cream thickens, about 20-25 minutes.

Transfer the churned ice cream to a freezer-safe container; freeze for at least 2 hours before serving for a firmer texture.