Triple Chocolate Ricotta Ice Cream

Directions

1. Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds.
2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze.
3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.