Easy Homemade Chocolate Ice Cream

Ingredients  

– 2 cups Heavy Cream cold – 1 cup Full-Fat Milk divided – ½ cup Granulated White Sugar see note – ⅓ cup Packed Brown Sugar – ¾ cup Cocoa Powder – 2 teaspoon Instant Coffee Powder

– ½ tablespoon Pure Vanilla Extract – ½ teaspoon salt OR Couple twists Sea salt 1-minute chocolate sauce – ½ cup semi-sweet chocolate chip – ¼ cup Heavy Cream

Directions

Heat ¼ cup of milk in the microwave. Stir in instant coffee until combined. Cool to room temperature.

Whisk together in a large bowl: milk, cocoa, sugar, salt, vanilla extract, and remaining ¾ cup coffee mixture, until light, fluffy, and smooth.

Stir in heavy cream and mix well. Place bowl in fridge and refrigerate at least 1 hour or overnight.

According to the manufacturer’s instructions, blend the mixture in your ice cream maker.

Once the ice cream maker has stopped stirring, the ice cream is done. This took 25 minutes in my Cuisinart.

You can scoop and serve as a slow service or from a good quality, refrigerated ice cream container.

If you chill to serve later, remove to room temperature and rest 10 minutes before serving. Then scoop it up. 

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