Choco-Strawberry Ice Cream

• 2 cups Heavy Cream, Divided
• 3/4 cups Sugar
• 1/8 teaspoons Salt
• 1 whole Vanilla Bean
• 1/2 cups Finely Chopped Good Bittersweet Chocolate
• 1 cup Whole Milk
• 1 cup Fresh Strawberries

1. In a saucepan, heat half of the heavy cream, the sugar, and salt. Cut the vanilla bean in half and place it into the mixture. Stir until sugar is dissolved. Add the chopped chocolate (60% or higher). Remove from heat and remove the bean pod.
2. Add the remaining heavy cream and milk.
3. Refrigerate mixture until thoroughly cooled. For a quicker chill, place mixture into a glass bowl and set in your freezer for 1 hour. Meanwhile finely chop the fresh strawberries and place them into your freezer.
4. Add the chilled mixture to an ice cream maker and churn according to manufacturer's directions.
5. Once churned, gently stir in your chilled strawberries.
6. Makes a little over a quart (4 1/2 cups to be exact).

heavy cream, sugar, salt, vanilla bean, bittersweet chocolate, milk, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/choco-strawberry-ice-cream/ (may not work)