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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. Coffee really enhances the flavor, he assures. Ingredients:
2-1/4 cups sugar |
3/4 cup baking cocoa |
1/3 cup king arthur unbleached all-purpose flour |
1 tablespoon instant coffee granules |
dash salt |
3 cups milk |
4 eggs, beaten |
4 cups half-and-half cream |
2 cups heavy whipping cream |
3 tablespoons vanilla extract |
Directions:
1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.
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