Chocolate Ice Cream Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Ice Cream

From Dorothy McNett's recipes at

3/4 cup unsweetened cocoa powder
3/4 cup raw brown sugar
pinch of fine sea salt
1 cup milk or half and half
2 eggs, whisked well
1 1/2 cups heavy whipping cream

In heavy bottomed saucepan, whisk together the cocoa, sugar and salt. Whisk in milk and eggs. Cook over medium heat, stirring constantly, until steaming hot and starting to thicken. It may take 6-8 minutes, stir constantly. Whisk in cream and chill thoroughly, preferably 8-12 hours. When ready to freeze, follow manufacturers directions for your freezer. Makes about 1 quart.

Recipe created 2002-06-26.

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