Time: 20 minutes, plus churning and chilling
2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 teaspoon kosher salt
8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
1 tablespoon rye, bourbon or rum.
1. In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
2. In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
3. Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
4. When cold, pour into bowl of an ice cream machine and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.
Yield: About a quart.
