• In a medium sized pot, heat heavy cream, whole milk, and 15 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste.
• Once it reaches 68°C/155°F, whisk in the sugar and ice cream stabilizer.
• Add 100 g deZaan Holland Carbon Black 10/12% Dutched 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.

With Ice Cream Machine

• Spin in the ice cream machine and enjoy.

Without Ice Cream Machine

• Place the mixture into a metal container in the freezer and mix every 30 min. When it begins to freeze, blend it.
• Put it back in the freezer and blend it again when it is almost solid.