In a large, non-reactive saucepan over medium heat add 1 cup cream,
1 cup milk and the sugar. Bring to a simmer and stir occasionally until
the sugar has dissolved. Remove from the heat and add the chocolate.
Tilt the pan from side to side to ensure that all the chocolate is submerged.
Let stand for 5 minutes. Whisk the mixture until perfectly smooth. Whisk
in the remaining cream, milk , and vanilla extract.
Chill, stirring occasionally.
Add the mixture to your ice cream maker and freeze according to the
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