Harshita Sinha
2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp vanilla extract, 1 cup Belgian dark chocolate chips.
In a medium saucepan, whisk together heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally.
In a separate bowl, whisk together cocoa powder and a splash of the warm cream mixture until smooth. Return the mixture to the saucepan and add vanilla extract.
Remove the saucepan from the heat and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Pour the chilled mixture into an ice cream maker and stir according to the manufacturer's instructions.
During the last 2 minutes of churning, add the Belgian dark chocolate chips.
Transfer the ice cream to an airtight container and freeze for at least 2 hours. Scoop and serve.