Rich chocolate ice-cream

Another ice cream made with the condensed-milk, churnless base. I had to try a few different versions that didn't work out before settling on this recipe.

Ingredients
300 ml double cream (48 % fat)
175 grams condensed milk (1:1 parts by volume evaporated milk and granulated sugar, which comes to about 330 g of sugar for a 410 g / 485 ml can of evaporated milk)
50 g 55 percent dark chocolate (or 25 g pure dark chocolate)
15 g cocoa powder
2 tablespoons espresso liquer

Optional: 1 tablespoon dark rum

Directions
Put a quarter to half of the cream in a bain marie and melt the dark chocolate. Add the cocoa powder and mix well.

Beat the rest of the cream with the condensed milk. There might not be enough cream to form soft peaks, but at least beat it until it's light and airy. Add the chocolate mix and alcohol. Mix well. Pour into a container for freezing, cover surface with baking paper or cling film (to prevent ice from forming), close well and freeze for at least six hours.