Chocolate Ice Cream in 40 Minutes

Instructions:

1. Whisk the sugar, cocoa powder, and salt together in a bowl to remove lumps. Note: This ensures the cocoa is evenly distributed before liquid is added.
2. Slowly pour in the whole milk, whisking constantly until the mixture is smooth and the cocoa is fully dissolved. Wait until the liquid is glossy and no dry powder remains.
3. Stir in the heavy cream and vanilla extract until the liquid is a uniform, dark mahogany color. Note: Do not over mix here or you'll introduce too many bubbles.
4. Pour the mixture into your frozen ice cream maker bowl and churn according to the manufacturer's directions.
5. Churn until the ice cream reaches a soft peak stage, where it holds its shape but still looks creamy.
6. Toss in the semi sweet chocolate chips during the final 2 minutes of churning. Note: Adding them too early can clog some machines.
7. Transfer the churned ice cream into an airtight freezer safe container.
8. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream. Note: This blocks air and prevents freezer burn.
9. Freeze for at least 4 hours until firm and scoopable.