Chocolate Ice Cream

5 ounces (about 1 cup) finely chopped high-quality dark chocolate (see notes) 1 teaspoon vanilla extract ¾ cup (150 grams) granulated sugar 4 tablespoons (28 grams) Dutch-processed cocoa powder 1 teaspoon (3 grams) Diamond Crystal kosher salt (see note) 1 (12-ounce) can evaporated milk 1-½ cups (340 grams) heavy cream

Set up an ice bath with two nesting metal bowls, but don't put the inner bowl into the bath yet. Add the chocolate and vanilla to the inner bowl that does not have the ice. Set it aside. In a medium heavy-bottomed saucepan, whisk together the sugar, cocoa powder, and salt, ensuring no lumps remain. Whisk in the evaporated milk and heavy cream. Warm over medium heat until the mixture is steaming and close to the boiling point, around 180ºF. Pour the mixture over the chocolate, and let it sit undisturbed for 3-5 minutes. Using an immersion blender, carefully blend the chocolate mixture together until smooth and creamy. Place the bowl inside the ice bath. Cool the chocolate mix in the ice bath to room temperature, stirring occasionally. Then, transfer it to the refrigerator and chill until at least 40ºF, preferably overnight. Churn the ice cream base according to the manufacturer's recommended instructions for your ice cream maker, until the ice cream has reached a soft-serve consistency. Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.