Chocolate Ice Cream

If you haven't noticed already, I really enjoy making ice cream.  This stems back to when Amy and I were younger and we would have a bedtime snack with my dad.  99% of the time it was ice cream and still to this day, ice cream is my go to dessert.  Here's a quick and easy chocolate ice cream recipe.

CHOCOLATE ICE CREAM
Makes: 2 quarts
Prep and Cook Time: 3 hours

Chocolate Ice Cream

Ingredients: 
1-1/2 cup milk 
2 cups heavy cream 
1/2 cup unsweetened cocoa powder 
1 cup granulated sugar 
1 tsp vanilla extract 

Instructions:
1. Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolved. Stir in heavy cream and vanilla extract. At this point, it should look like chocolate pudding.

2. Refrigerate the chocolate ice cream base for at least 30 minutes  so it is completely cold. This will help it freeze faster, improving the texture, and allow the cocoa powder to become fully hydrated by the milk and cream. 

3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 

4. Freeze for at least 2 hours and store your remaining ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream.  I use Tovolo's Glide-A-Scoop Ice Cream Tub.

Enjoy!