One of the best investments I ever made for my kitchen was our ice cream maker. I never knew how easy making your own ice cream was! Also, gone are the ingredients we can’t pronounce. They have no place in my house or my body.
Homemade Chocolate Ice Cream
1 cup unsweetened cocoa powder (Dutch process preferred)
2/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tbsp pure vanilla extract
Place the cocoa and sugars in medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.
Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Makes about 14 1/2 cup servings.
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