Philadelphia-Style Chocolate Ice Cream (no-eggs)

Ingredients

• 2 1/2 cups heavy cream
• 1/4 cup cocoa powder (Dutch-process or Natural)
• 3/4 cup sugar
• Pinch salt
• 1 tsp orange zest (optional)
• 8 oz bittersweet chocolate (finely chopped)
• 1 cup whole milk
• 1 tsp pure vanilla

Instructions

1. 1

   In a non-reactive sauce pot, whisk together the cream, cocoa, sugar, and salt. Mix until smooth and heat over medium heat until just simmering.

2. 2

   Add the chopped chocolate and whisk gently until completely smooth. Remove from heat. Add the milk and whisk to combine.

3. 3

   Pour the chocolate mixture into a bowl (strain if you added the zest), cover with plastic and refrigerate until completely chilled, about 3 hours or overnight. When the mixture is chilled it will be much thicker.

4. 4

   Freeze according to your Ice Cream Maker's instructions.