Ingredients:
· 1 carton (15oz.) whole-milk ricotta cheese
· 1¼ cups whole milk
· 1 cup sugar
· 4oz. cream cheese, softened
· ½ cup baking cocoa
· ½ tsp instant espresso powder
· ¼ tsp salt
· 1 cup heavy whipping cream
· 3½ oz. milk chocolate, melted and cooled
· 3½ oz. dark chocolate candy bar, chopped

Method:
Place first seven ingredients in a blender; cover and blend until combined, about one 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 five minutes of processing in proportion to amount of mixture in cylinder. Refrigerate any remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, two to four hours.