If you have no ice cream maker, mix the cream until it got's the thickness of yogurt. Gently spoon the chocolate milk, honey, cornstarch, vanilla extract, and salt through and follow the above method (See description of how to make ice cream without an ice cream maker tip 2).
Use the best dark chocolate you can find. This makes the taste of the ice cream even better.
Make sure all your ingredients are thoroughly cold. Your ice cream will be ready faster.
Flavoring at taste doesn't make much sense. The cold changes the sweet flavor(it becomes less sweet when it is cold). You can't test it very well because of that.
Replace the dark chocolate with a dark chocolate bar with hazelnuts.
Replace the whole milk with soy milk and the whipped cream with soy cream which can be whipped. A bar of good dark chocolate is lactose-free (always check the ingredients). This makes this recipe lactose-free.
Put the chocolate, along with milk and sugar in a bowl and hang the bowl over a pan of boiling water. Make sure the bottom of the bowl does not touch the water ( au-bain-marie).
Let the chocolate melt fully.
Then cool the mixture in the refrigerator for at least 2 hours.
When you use the ice cream machine, mix your cream with the chocolate milk, honey, cornstarch, vanilla extract, and salt and pour it into the machine.
Let it run for 30 minutes and put it in a freezer storage box and store it in the freezer.