Ensure your ice cream bowl has been in the freezer for at least 15 hours, set at the lowest temperature, and placed in the deepest part of the freezer.

In a pot, combine milk, heavy cream, sugar, and salt.

Heat the mixture until it reaches 200 – 205°F or when you see the first bubble. *Do not boil.*

Pour the hot mixture over chocolate chips, letting it sit for 1 – 2 minutes. For bar chocolate, cut it into small pieces before adding. Stir until all the chocolate is dissolved.

Cool the base to 40°F or below. If using the refrigerator, cover the base with plastic wrap. You can speed up the process with an ice bath.

Transfer the hot mixture to a plastic or metal bowl.

Combine ice, salt, and water in a larger bowl, enough for the smaller bowl to float on top. Place the ice cream base bowl into the ice bath.

Stir the ice cream base every few minutes to expedite cooling. Refrigerate if necessary. Set up the ice cream maker. For KitchenAid, use the Stir (Lowest) setting.

Depending on your machine’s instructions, slowly pour in the ice cream base. Churn for approximately 25 – 28 minutes or per your machine’s recommendation.

Transfer churned ice cream into a freezer-safe container. Freeze for 4 – 6 hours; however, it can be enjoyed sooner for a softer texture. Enjoy your delightful homemade chocolate ice cream!