Easy Chocolate Truffle Ice Cream

Very Easy
Makes 1 qt.
  • 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.