Chocolate Ice Cream

• 1 CUP HEAVY CREAM

• 1/2 CUP SUGAR

• 8 OZ. BITTERSWEET CHOCOLATE OR 1 ¼ CUP COCOA POWDER MIXED WITH ¼ C OIL. 

• 1 1⁄2 TEASPOONS VANILLA EXTRACT

• 2 CUP HEAVY CREAM 

HEAT 1 CUP HEAVY CREAM UNTIL JUST BUBBLING AROUND THE EDGES.  REMOVE FROM HEAT. ADD SUGAR AND CHOCOLATE OR COCOA MIXTURE.  STIR WELL WITH A WHISK OR WOODEN SPOON UNTIL THE SUGAR AND CHOCOLATE IN DISSOLVED.ADD 2 CUPS HEAVY CREAM AND VANILLA.COVER AND REFRIGERATE UNTIL COLD.STIR THE CHILLED MIXTURE.  POUR INTO ICE CREAM MACHINE.  FREEZE IN 1 OR 2 BATCHESWHEN FINISHED, THE ICE CREAM WILL BE SOFT BUT READY TO EAT.FOR FIRMER ICE CREAM, TRANSFER MIXTURE TO A FREEZER-SAFE CONTAINER AND FREEZE SEVERAL HOURS