Whisk Together the first cup of heavy cream and cocoa powder in a saucepan. Bring to a gentle boil, then reduce heat and let simmer for 30 seconds while whisking constantly.

Remove from Heat and add the chopped semisweet chocolate. Whisk until melted and smooth, then stir in the remaining cup of heavy cream.

Strain the Mixture into a large bowl using a fine mesh strainer to ensure a silky texture.

Whisk the Egg Yolks in a small bowl until well combined and frothy.

Heat the Milk Mixture in a saucepan, whisk together whole milk, granulated sugar, and sea salt over medium heat.

Combine Mixtures by adding 1/2 cup of the warm milk mixture to the beaten egg yolks while whisking continuously.

Pour the egg yolk mixture back into the saucepan, whisking as you add it.

Cook the Custard over medium heat, stirring constantly until thickened.

Strain Again by pouring the custard through a metal strainer into the chocolate mixture and stir until combined.

Add Vanilla extract and stir gently.

Chill the Mixture by covering with a lid or plastic wrap. Refrigerate for at least 6 hours or overnight.

Churn the Ice Cream in an ice cream maker according to the manufacturer's instructions.

Transfer to an airtight container and freeze for a minimum of 6 hours.

Serve and Enjoy your chocolate ice cream, optionally topped with chocolate shavings.