It’s the cold-comfort food equivalent of hot cocoa—chocolate ice cream made with Dutch-processed cocoa powder (darker in color and more flavorful in ice creams). Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the cocoa flavor to shine through, making it light in texture yet intense in taste. A show-stopping dinner party dessert.
Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ½ teaspoon sea salt
- 2 cups half-and-half
- 2 cups milk
How to Make It
- Combine cocoa powder, sugar, and salt in a small bowl. Place the cream and milk in a medium saucepan over medium-high heat and cook, whisking occasionally to prevent scorching, until it comes to a full rolling boil.
- Whisk the cocoa powder mixture into the pot. Reduce heat to a simmer and continue cooking for about 2 minutes, whisking occasionally.
- Remove ice cream base from heat and pour into a shallow bowl, nesting in an ice bath. Let cool for 30 to 45 minutes. Pour the base into a 2-quart pitcher, cover with plastic wrap, and place in the refrigerator to cure overnight.
- The next day, remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer’s instructions. Use a rubber spatula to transfer the ice cream to a plastic freezer container. Cover tightly and place in the freezer until the ice cream is firm, at least 4 hours.