Categories: frozen dessert

Ingredients

• 1 cup sugar
• 3 large eggs
• 1 cup cocoa powder
• 1 1/2 cup milk
• 1 cup heavy cream
• 1 Tbsp. vanilla extract

Directions

1. Place the sugar, eggs and cocoa in a food processor and blend until smooth.
2. Bring the milk to a boil in a heavy medium saucepan. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low het. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least two hours.

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