Mexican 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 and a teaspoon of cinnamon. For an alternative use the type of chocolate used in Mexico. It Pairs well with the Rapscallion Spirits Black Cherry Vine Shine or Liqueur
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 batches When 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