Yield : 4 to 6 scoops
- 2 cups (500ml) milk (whole, low, or non-fat)
- 1/2 cup (100g) sugar
- pinch of salt
- 1/2 cup (50g) unsweetened cocoa powder
- 4 ounces (115g) bittersweet or semisweet chocolate, chopped
- 1/4 teaspoon vanilla extract
- optional: 2 tablespoons coffee-flavored liqueur, such as Kahluà
1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.
2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.
4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.