Bittersweet Chocolate Ice Cream (adapted from The New York Times)
2 c. heavy cream
1 c. milk (I use skim)
1/2 c. sugar
1/8 tsp. kosher salt
8 oz. really good dark chocolate, roughly chopped
1 T. vanilla extract
In a saucepan over medium-low heat, simmer milk, cream, sugar and salt, stirring occasionally until sugar has dissolved.
In the bowl of a food processor, pulse the chocolate until finely chopped. Add one cup of the hot cream mixture and process until smooth.
Transfer to a large bowl. Slowly pour in remaining hot mixture and the vanilla whisking constantly. Place bowl in the refrigerator or an ice bath to chill.
When cold, pour into the bowl of an ice cream maker and follow the manufacturers directions.