Chocolate Classic Ice Cream
yield: about 5 cups
3/4 c. cocoa powder, sifted
1/2 c. sugar
1/3 c. packed dark brown sugar
pinch of salt
1 c. whole milk
2 c. heavy cream
1/2 TB vanilla
(Freeze the ice cream maker bowl ahead of time!)
In a medium bowl, whisk to combine the cocoa, sugar, and salt. Add the milk and whisk until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.
Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.
Mix-In ideas:
brownie bits
chilled peanut butter chunks
fruit (strawberries, bananas, raspberries, etc)
chopped candies (milky way, snickers, etc)
sprinkles
jam
caramel
bits of cookies
oreo chunks
mint extract
get creative!
