In a saucepan heat half the milk (250 ml) with sugar, salt and cocoa. Whisking, bring to a boil, then reduce heat and let simmer 30 seconds.

Remove from heat, add chocolate, vanilla and liqueur (if using).

Stir in the remaining milk (250 ml).

If chocolate is not completely melted, whisk the lot in a blender until smooth. I don't need.

If using ice cream maker, prepare the ice cream following the manufacturer's instructions. From this quantity of products get 3/4 liter of ice cream. If not, place in freezer for 1.5-2 hours until frozen at the edges. Remove and mix thoroughly. It is very effective to do immersion blender. Repeat this process 2-3 more times. Thus, you will prevent the formation of crystals, and the result is soft, smooth ice cream.

Bon appetit!