Naked Chocolate Ice Cream For Lovers

• 3 cups Half and Half, divided (or you can use 1.5 cups of heavy cream and 1.5 cups of whole milk)
• 3/4 cup Dutch Process Cocoa Powder
• 1 cup sugar
• 1 pinch kosher salt
• 1/2 teaspoon powdered espresso
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 6 ounces bittersweet chocolate, chopped
• 3 tablespoons creme de cacao or liqueur of your choice

1. In a large saucepan heat 2 cups of half and half, cocoa, sugar, salt, and espresso, stirring so that all ingredients are completely blended.
2. Whisk cornstarch into remaining half and half until smooth and thoroughly incorporated. Stir this into chocolate mixture. Cook on medium-medium high heat, stirring constantly until the base begins to boil and becomes noticeably thicker.
3. Remove from heat and stir in vanilla extract, chopped chocolate and liqueur, stirring until chocolate is completely melted and mixture is very smooth. Cover with wax paper, pressing down so skin doesn't form, and chill till cold.
4. Pour (scoop out with small spatula--it's thick) custard into ice cream freezer and process according to manufacturer's directions. Store in freezer if not using right away.
5. Take the ice cream out of the freezer and let it sit at room temperature for about 10 minutes before serving if you can wait that long.

cream, dutch, sugar, kosher salt, powdered espresso, cornstarch, vanilla, bittersweet chocolate, creme de cacao

Taken from food52.com/recipes/5872-naked-chocolate-ice-cream-for-lovers (may not work)