1. In a medium saucepan, whisk together the milk, sugar, cocoa powder, and salt over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth and warm, about 5 minutes. Be careful not to boil.
2. Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool to room temperature. You can place it in the fridge to speed up this step, but make sure it’s fully chilled before moving on.
3. If you’re using cherry liqueur or juice, stir it in now along with the cherries. I love this part because it adds that authentic Black Forest flavor without the hassle of baking a cake.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for about 2 hours, then stir vigorously every 30 minutes until it reaches a creamy consistency. This mimics the churning process and helps prevent ice crystals.
5. About 5 minutes before the ice cream is done churning, add the dark chocolate chunks so they get evenly distributed.
6. Transfer the ice cream to an airtight container and freeze for at least 4 hours or overnight to firm up.
7. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.

One thing I learned early on from watching my dad’s slow, deliberate stirring is patience. It’s tempting to rush the freezing process, but letting the ice cream firm up overnight makes all the difference in texture and flavor. Also, adding the chocolate chunks at the end keeps them from melting too much, so you get that satisfying crunch in every bite.