Chocolate Cheesecake Ice Cream

Instructions

1. In a medium saucepan, whisk together the whole milk, granulated sugar, fine sea salt, and unsweetened cocoa powder until smooth and lump-free.
2. Heat the mixture over medium heat, stirring often, until it is hot but not boiling, about 5-7 minutes.
3. Add the softened cream cheese in small pieces, whisking vigorously until the mixture is smooth and fully combined.
4. Remove from heat and stir in the heavy cream and pure vanilla extract.
5. Strain the mixture through a fine-mesh sieve into a bowl to remove any remaining lumps.
6. Cover and chill the mixture in the refrigerator for at least 4 hours or overnight to fully develop flavor and ensure it is cold.
7. When ready to churn, pour the chilled base into an ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency, about 20-25 minutes.
8. During the last 5 minutes of churning, add the mini chocolate chunks to incorporate evenly.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm before serving.