The Darkest Chocolate Ice Cream in the World

Makes a generous quart.

Chocolate Syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate (55-70% cacao), finely chopped

Ice Cream Base:
2 cups whole milk
1 tbls plus 1 tsp corn starch
1 1/2 ounces cream cheese, softened
1/8 tsp fine sea salt
1 cup heave cream
1/2 cup sugar
2 tbls light corn syrup.

PREP:
For the chocolate syrup:
Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve sugar, and boil for 30 seconds.  Remove from heat, add the chocolate, and let stand for 5 minutes.
Stir until smooth and set aside.

Fir the ice cream base:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, and corn syrup, in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and spin until thick and creamy.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.

Chill at least 4 hours.

MY NOTES:
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home
I haven't made this recipe, but Em has and highly recommends it.