Easy Chocolate Truffle Ice Cream

Very Easy
Makes 1 qt.
None Specified

2 1/2 cups heavy cream

3/4 cup sugar

1/4 cup Hershey's Special Dark Cocoa Powder

- dash kosher salt

8 oz. 70% bittersweet chocolate (such as Scharffen Berger), finely chopped

1 cup whole milk

1 tsp. vanilla extract


In a medium saucepan over medium heat, whisk together cream, sugar, cocoa and salt until smooth; heat until just simmering. Add chocolate; whisk gently until completely smooth. Remove from heat; whisk in the milk and vanilla. Cover with plastic; refrigerate until completely chilled (3 hrs. to overnight). Pour into ice cream maker; freeze according to manufacturer’s directions. Scoop into an airtight storage container; freeze until firm.