You’ll Need:
1 cup milk
2 cups heavy cream
1/4 cup unsweetened cocoa powder
1/2 cup sugar
2 teaspoon vanilla
1 teaspoon instant coffee (optional)
In a bowl mix together the sugar and cocoa powder, then in a medium sauce pan on medium low flame, heat the milk and cream. Do not allow this to simmer or come to a boil. Once the milk and cream is warm, add the sugar and cocoa powder and mix until everything has resolved. Turn off the flame and add the vanilla extract. Pour the cream into a container and allow it to chill in the fridge for 4 hours or over night. Church in the ice cream maker according to manufacture’s directions for 45 to 50 minutes. Put into a freezer safe container and freeze until firm. Makes approx 1.5 quarts.
Tags:
regular