Chocolate Ice Cream, Philadelphia-Style

2¼ c (560 mL) heavy cream whisk boil whisk completely whisk blend chill freeze in ice cream maker
6 T (50 g) unsweetened Dutch-process cocoa powder
1 c (200 g) sugar
pinch of salt
6 oz (170 g) unsweetened chocolate, chopped  
1 c (250 mL) whole milk  
1 t vanilla extract
  1. Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan.
  2. Heat the mixture, whisking, until it comes to a full boil and foams up.
  3. Remove from heat and whisk in the chocolate until completely melted.
  4. Whisk in milk and vanilla.
  5. Blend mixture until very smooth.
  6. Chill thoroughly in the refrigerator.
  7. Freeze in ice cream maker.

shamelessly stolen from The Perfect Scoop by David Lebovitz