Thursday, July 30, 2015

Chocolate Ice Cream

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 cups of whole milk
3 1/4 cups of heavy cream
1 tablespoon pure vanilla extract

Place the cocoa and sugars in a medium bowl. Stir to combine.  Add the whole milk and vanilla. Use a hand mixer for 2 minutes until the cocoa and sugars are dissolved.  Stir in the heavy cream.  If not freezing immediately, cover and refrigerate until use.

Turn machine on; pour mixture into freezing bowl.  Let mix until thickened, about 25 to 35 minutes.  The ice cream will have soft, creamy texture.  If firmer texture is desired, place in container in the freezer.

*Calories=286 per half cup

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