Chocolate Ice Cream

Place the heavy cream in a saucepan and cook over low heat, stirring constantly, until it starts to simmer.

Turn off the heat and add the chocolate, stirring well until all the chocolate is melted.

Transfer the mixture to a bowl, cover with plastic wrap, and let it cool completely at room temperature.

Beat the mixture with an electric mixer for 3-4 minutes on high speed, until light and creamy.

Transfer the mixture to a container and place in the freezer for 2 hours.