Chocolate Ice Cream
Our family always had ice cream in the house. My father would make us both a bowl of ice cream every night. We sat together with our ice cream and talked while we at it. Then it was bedtime.
Nothing is better than fresh made Chocolate Ice Cream. I use Droste Cocoa Powder – A rich, dark chocolate Dutch cocoa powder that will give your ice cream a dark, rich chocolate flavor.
Make sure the ice cream maker bowl has been in the freezer overnight. In a medium bowl, whisk to combine the milk, sifted cocoa powder, granulated sugar, brown sugar and salt until the sugar is dissolved.
Stir in the heavy cream and vanilla bean paste. Cover and refrigerate for at least 2 hours or overnight.
Remove the bowl from the refrigerator. Turn on the ice cream maker. Pour the mixture into the frozen ice cream bowl and let mix until thickened about 15 to 20 minutes. The ice cream should have a soft, creamy texture. Remove from the ice cream maker and serve immediately.
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Chocolate Ice Cream
TBD
Ingredients
- 1 cup whole milk
- 3/4 cup cocoa powder, sifted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- pinch of salt
- 2 cups heavy whipping cream
- 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Directions
- Step 1 Make sure the ice cream maker bowl has been in the freezer overnight.
- Step 2 In a medium bowl, whisk to combine the milk, sifted cocoa powder, granulated sugar, brown sugar and salt until the sugar is dissolved.
- Step 3 Stir in the heavy cream and vanilla bean paste.
- Step 4 Cover and refrigerate for at least 2 hours or overnight.
- Step 5 Remove the bowl from the refrigerator. Turn on the ice cream maker. Pour the mixture into the frozen ice cream bowl and let mix until thickened about 15 to 20 minutes.
- Step 6 The ice cream should have a soft, creamy texture.
- Step 7 Remove from the ice cream maker and serve immediately.
