Drunken Chocolate Chunk Ice Cream

• 2 cups Heavy Cream
• 14 ounces, weight Sweetened Condensded Milk
• 2 Tablespoons Unsweetened Cocoa Powder
• 4-1/4 ounces, weight Symphony Chocolate Bars, Chopped
• 1 teaspoon Vanilla Extract
• Pinch Of Salt
• 1/3 cups Dessert Port, Something That Pairs Well With Chocolate (I Used Trentadue Chocolate Amore)

1. Pour the heavy cream in a bowl and use a handheld or stand mixer to whip the cream until stiff peaks form. Set aside.
2. In a freezer container, pour the condensed milk, cocoa powder, chopped chocolate, and stir until well blended. Using a rubber spatula, fold in the cream, vanilla extract, salt, and fold in the dessert port. Do not over mix. Just keep folding until all the ingredients are well mixed.
3. Place the lid on top of the container and place in the freezer until frozen. Enjoy!

heavy cream, milk, cocoa, chocolate, vanilla, salt, dessert

Taken from tastykitchen.com/recipes/desserts/drunken-chocolate-chunk-ice-cream/ (may not work)