Chocolate Mix:

1. Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan.
2. In a small bowl combine 1 Tbsp cocoa powder and 2 Tbsp water to make a slurry.
3. Mix until no lumps remain.
4. Add slurry to saucepan and turn heat to low.
5. Whisk the mixture until it is all combined and smooth. (be careful not to burn the chocolate)
6. As soon as it is smooth, take it off the heat and pour into a clean bowl to cool. 

Ice Cream:

1. ‍‍Combine cream base, cooled chocolate mix, and vanilla in a bowl and whisk to combine.
2. Churn the cream until you see some texture.
3. Turn off the machine and pour into an ice cream container.
4. Cover and freeze for 8 hours or overnight.