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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A classic custard ice cream. Requires an ice cream maker and food processor Ingredients:
1 cup sugar |
3 large eggs |
1 cup cocoa powder |
1 1/2 cups milk |
1 cup heavy cream |
1 tablespoon vanilla extract |
Directions:
1. Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth.
2. Add the milk to a heavy medium-size saucepan; bring to a boil.
3. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended.
4. Pour the mixture back into the saucepan and put over low heat.
5. Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble).
6. Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl.
7. Allow the custard to cool slightly.
8. Stir in the cream and vanilla.
9. Cover and refrigerate until cold or overnight.
10. Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions.
11. The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.
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