Warm 1 cup of the cream with cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa.

Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.

Remove from the heat and add the chopped chocolate, stirring until smooth.

Stir in the remaining 1 cup cream.

Pour the mixture into a large bowl, scraping the sauce pan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan.

In a separate medium bowl, whisk together the egg yolks.

Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir into the chocolate mixture until smooth, then stir in the vanilla.

Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Or pour into a loaf pan lined with parchment paper and freeze until firm.

After the mixture is firm scoop out a few scoops of ice cream into a cup or a cone and enjoy.