Basic Chocolate Ice Cream (cooked)

For use in 1.5 Qt. Ice Cream Makers.

• ⅔ cup Whole milk
• ⅓ cup Granulated sugar
• 5 oz. Bittersweet or semi-sweet chocolate squares, finely chopped
• 1⅓ cups Heavy cream
• ½ - ¾ tsp. Vanilla extract

1. Combine mik, sugar and chocolate in a saucepan. Cook over medium heat, stirring constantly, until just bubbly around the edges and the chocolate is melted. Do NOT boil.
2. Transfer to a bowl and cool completely in the refrigerator for at least 2 hours.
3. Stir in heavy cream and vanilla to taste. Chill for at least 30 minutes.
4. Pour into the freezer canister and freeze as directed.