Ingredients
1 carton (15 ounces) whole-milk ricotta cheese1-1/4 cups whole milk1 cup sugar4 ounces cream cheese, softened1/2 cup baking cocoa1/2 teaspoon instant espresso powder1/4 teaspoon salt1 cup heavy whipping cream3-1/2 ounces milk chocolate, melted and cooled3-1/2 ounces dark chocolate candy bar, chopped
Preparation
Place the first 7 ingredients in a blender; cover and blend until combined, about 1 minute. Add cream and cooled melted chocolate; cover and blend until slightly thickened, about 30 seconds.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
