|1-1/2 cups||heavy cream|
|1/2 to 3/4 cup||SCHARFFEN BERGER 62% Cacao Semisweet Chunks*|
1. Mix milk, cream, and sugar together in the saucepan. Heat over low heat until sugar is completely dissolved. Do not boil the mixture. Refrigerate for several hours or until the mixture is thoroughly chilled.
2. Place the mixture in an ice cream maker and follow manufacturer's instructions. When the ice cream begins to thicken, add one or two chocolate chunks as a test. If they remain suspended in the mixture, add the remainder and continue freezing until the process is completed.
A delicious Speckled Cake with the smoothest chocolate ganache buttercream by Candice Ward from @eatmorecakebycandice