I've made this recipe twice and both times it vanished from the freezer in just a couple of days.
A simple ice-cream which takes only 15 minutes to prepare. A must-try for everyone who loves to bake and loves it easy and fast.
Ingredients:
1 cup Unsweetened Cocoa Powder
*I used Hershey brand
2/3 cup Granulated Sugar
1/2 cup firmly packed Brown Sugar
1 1/2 cups whole Milk
3 1/4 cups Heavy Cream
*I used Anchor Whipping Cream
1 tbsp Pure Vanilla Extract
Method:
1. Place the cocoa and sugars in a medium bowl, stir to combine.
2. Add the whole milk and use a hand mixer on low speed or whisk with a balloon whisk to combine until the cocoa and sugars are dissolved, about 1-2 minutes.
3. Stir in the heavy cream and vanilla.
4. If not freezing immediately, cover and refrigerate until ready to use.
5. Pour mixture into an ice-cream maker and let it mix till thickened. The ice cream will have a soft, creamy texture. If you would like a firmer consistency, place them into a container and in the freezer for 2 hours.
6. If you don't have an ice-cream maker, after point 4 - Pour mixture into a freezer container and freeze until set, about 3 hours. Remove from the container and chop roughly into 3 inch pieces. Place in a bowl of a food processor and process till smooth. Return to the freezer container, and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times until a smooth consistency is reached, then freeze until it is to be served.
Use good cocoa powder and heavy cream for a better taste.
This recipe makes about fourteen 1/2 cup servings.
A simple ice-cream which takes only 15 minutes to prepare. A must-try for everyone who loves to bake and loves it easy and fast.
Ingredients:
1 cup Unsweetened Cocoa Powder
*I used Hershey brand
2/3 cup Granulated Sugar
1/2 cup firmly packed Brown Sugar
1 1/2 cups whole Milk
3 1/4 cups Heavy Cream
*I used Anchor Whipping Cream
1 tbsp Pure Vanilla Extract
Method:
1. Place the cocoa and sugars in a medium bowl, stir to combine.
2. Add the whole milk and use a hand mixer on low speed or whisk with a balloon whisk to combine until the cocoa and sugars are dissolved, about 1-2 minutes.
3. Stir in the heavy cream and vanilla.
4. If not freezing immediately, cover and refrigerate until ready to use.
5. Pour mixture into an ice-cream maker and let it mix till thickened. The ice cream will have a soft, creamy texture. If you would like a firmer consistency, place them into a container and in the freezer for 2 hours.
6. If you don't have an ice-cream maker, after point 4 - Pour mixture into a freezer container and freeze until set, about 3 hours. Remove from the container and chop roughly into 3 inch pieces. Place in a bowl of a food processor and process till smooth. Return to the freezer container, and freeze again until firm. Repeat the freezing-chopping process 2 or 3 times until a smooth consistency is reached, then freeze until it is to be served.
Use good cocoa powder and heavy cream for a better taste.
This recipe makes about fourteen 1/2 cup servings.
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