Main Ingredients: 

• 3 ½ cups cream base
• 1 Tbsp Cocoa Powder 
• 2 Tbsp water
• 2 oz Baker's semi-sweet chocolate
• 1 tsp vanilla extract

Chocolate Mix: 

1. Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan and set aside.
2. In a small bowl combine 1 Tbsp cocoa powder and 2 Tbsp water to make a slurry. Mix until no lumps remain. 
3. Add slurry to saucepan and turn heat to low. Whisk the mixture until it is all combined and smooth. Be careful not to burn the chocolate. 
4. As soon as it is smooth, take it off the heat and pour into a medium sized clean bowl.

Ice Cream: 

1. In the medium bowl with chocolate in it, add the vanilla extract and whisk to combine.
2.  Add the cream base to the chocolate mix and whisk to fully combine. 
3. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
4. Turn off the machine and remove the dasher. 
5. Fill the ice cream container. 
6. Cover and freeze for 8 hours or overnight.