Chocolate Ice Cream
Prep time:
Cook time:
Total time:
Serves: 6
- ¾ cup cocoa powder
- ½ cup granulated sugar
- ⅓ cup packed brown sugar
- pinch kosher salt
- 1 cup 1% milk
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- Add the cocoa, sugars and salt to a large plastic sealable container. Whisk together to combine.
- Whisk in the milk, cream and vanilla. Stir to combine until the sugars and cocoa have dissolved.
- Seal the container and refrigerate for at least two hours or overnight.
- Set up the ice cream maker, then pour the mixture into the freezer bowl. Turn on the ice cream maker and mix about 20 minutes, until thick.
- Transfer the ice cream to a clean plastic container and store covered, in the freezer, until ready to serve.
Adapted from a recipe by Cuisinart.
Recipe by The California Table at http://thecaliforniatable.com/chocolate-ice-cream/
3.2.1753