Chocolate Ice Cream

Aren't we all happy to know that chocolate is good for us? This uses an ice cream machine for soft ice cream or can be placed in freezer.

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

METHOD

Whisk together sugar, eggs and cocoa until smooth. (Food processor is good for this.)

Bring milk to a boil in heavy 2 qt. saucepan. Add milk to chocolate mixture in a stream, whisking constantly. Whisk until blended.

Pour mixture into same saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Remove from heat and pour through a fine-mesh sieve into a large, clean bowl. Let cool. Stir in cream and vanilla. Cover and refrigerate until cold. Best to let it sit overnight if you can.

Freeze in ice cream machine according to directions provided by manufacturer for soft ice cream, or put in freezer for a minimum of 2 hours for a firmer ice cream.

Yield: About 1 quart

Contributor: Lisa Taleg

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recipe from www.inmamaskitchen.com

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