In a medium sized pot, heat heavy cream, whole milk, and vanilla paste.
Once it reaches 68°C/155°F, whisk in the sugar and ice cream stabilizer.
Add Carbon Black cocoa powder and keep whisking until smooth.
Finish by adding the salt.
Remove from heat and strain into a bowl.
Blend in the cream cheese with a hand blender until smooth.
Allow the base to cool down and mature in the refrigerator for 24 hours.