2¼ cups (560 ml) heavy cream
6 Tablespoons (50 g) unsweetened Dutch-process cocoa powder
½ cup, plus 1 Tablespoon (120 g) granulated sugar
Pinch of salt
6 ounces (170 g) Ghiradelli bittersweet (60% cacao) chocolate chips*
1 cup (250 ml) whole milk
1 Tablespoon vanilla extract

Whisk together the cream, cocoa powder, sugar, and salt in a large saucepan.  Heat mixture over medium high heat, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).  Remove from heat and whisk in the bittersweet chocolate chips until it's completely melted.  Then whisk in the milk and vanilla.  Pour the mixture into a blender and blend for 30 seconds, until very smooth.  Transfer to a container and chill thoroughly in the refrigerator.

Pour chilled mixture into ice cream maker and freeze according to the manufacturer's instructions.  Yield:  1 quart (1 litre)