Simple Chocolate Ice Cream

A simple, intensely chocolatey churned ice cream made without a custard base.

Ingredients

• ⅔ cup unsweetened cocoa powder, sifted
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• Pinch of kosher salt
• 1½ cups whole milk
• 3½ cups heavy cream
• 2 teaspoons pure vanilla extract

Instructions

1. Whisk the cocoa, sugars, and salt together in a medium bowl, breaking up any lumps.
2. Add the milk and whisk until the dry ingredients dissolve. Stir in the cream and vanilla.
3. Cover and refrigerate for at least 2 hours, or overnight.
4. Churn in the ice-cream maker until thickened. Transfer to an airtight container and freeze for about 2 hours if a firmer texture is desired. Let it soften for about 15 minutes before serving.

Notes

• The booklet recommends serving this with hot fudge sauce.