Categories: Dessert, Ice Cream
Ingredients
- 1 cup sugar
- 3 large eggs
- 1 cup cocoa powder
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
Directions
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Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
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Add the milk to a heavy medium-size saucepan; bring to a boil.
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With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
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Pour the mixture back into the saucepan and put over low heat.
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Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
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Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
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Allow the custard to cool slightly.
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Stir in the cream and vanilla.
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Cover and refrigerate until cold or overnight.
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Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer’s directions.
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The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.