Darkest Chocolate Ice Cream

In a small saucepan, whisk cocoa, sugar, and coffee over medium heat until smooth and glossy.

Remove from heat and set aside.

In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.

In another bowl, whisk cream cheese with salt until smooth.

In a medium saucepan, combine remaining milk, cream, and corn syrup. Bring to a rolling boil for 4 minutes.

Remove from heat, whisk in the cornstarch slurry, then return to boil for 1 minute until thickened.

Stir in the chocolate syrup and chopped dark chocolate until fully melted and smooth.

Slowly whisk hot mixture into the cream cheese until silky.

Chill mixture quickly in an ice bath for 30 minutes.

Pour chilled base into an ice cream maker and churn until thick and creamy.

Transfer to a container, press parchment against the surface, and freeze at least 4 hours before scooping.