Sinful Chocolate Ice Cream

Ingredients

• 2 1/4 cups (560 ml) heavy cream
• 6 tablespoons (50 g) unsweetened, Dutch-processed cocoa powder
• 1 cup (200 g) sugar
• Pinch of salt
• 6 ounces (170 g) extra dark chocolate, chopped (I used bars containing 82% cocoa)
• 1 cup (250 ml) whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine ground coffee or espresso

Instructions

1. Combine the cream, cocoa powder, sugar and salt in a large saucepan. Whisk to combine. Heat the mixture, continuing to whisk frequently, until the mixture comes to a full boil (it will start to foam up). Remove saucepan from heat and whisk in the chocolate until it is completely melted. Whisk in the milk, vanilla, and coffee grounds.
2. Pour the mixture into a blender (or use an immersion blender) and blend for 30 seconds, until very smooth.
3. Transfer ice cream mixture to a medium bowl. Place in the refrigerator and chill the mixture thoroughly (at least 4 hours or overnight).
4. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.