Place the chopped chocolate in a large bowl and set aside.

In a heavy-bottomed saucepan, add heavy cream, whole milk, and sugar and heat over medium-low heat. Whisk often to dissolve the sugar. Before the mixture comes to a boil, remove from heat.

Pour hot cream mixture over chocolate and vigorously whisk until chocolate is completely melted.

Return to medium-low heat for 2 minutes, whisking constantly.

Pour mixture into a bowl and place in refrigerator for at least 1-2 hours, until completely chilled.

Once the mixture is completely cold, stir in vanilla.

Pour into ice cream maker and mix according to manufacturer's instructions. To harden ice cream so it is scoopable, transfer ice cream to a freezer-proof container. Cover tightly and freeze until ice cream is firm, at least 4 hours or overnight.

*Recipe adapted from Molly Moon's Ice Cream Cookbook