Bittersweet Chocolate Ice Cream

2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 tsp kosher salt
8oz dark chocolate (preferably 72% cocao), roughly chopped
1 Tbs rye, bourbon or rum

1) In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
2) In bowl of food processor, pulse chocolate until finely chopped.  Add one cup hot cream mixture and process until smooth.
3) Transfer to a large bowl.  Slowly pour in remaining hot cream mixture and the liquor, whisking constantly.  Place bowl in refrigerator or set in an ice bath to chill.
4) When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions.  Transfer to a container and freeze until solid, at least 2 hours.  Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Review:  I used 2 bars of Ghirardelli chocolate.  It didn't produce a smooth ice cream.  There were definite bits of chocolate, providing a speckled appearance.  I believe this may have worked better, had the chocolate been melted instead of chopped.  I also used rum, which was still very present in the end flavor.  It was quite tasty, though, especially when coupled with the last half of last night's brownie!!