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Chocolate Ice Cream Equipment

For this recipe you will need:

Ice Cream Maker (any brand)

Sauce Pan (make sure it will hold 2 quarts)

Measuring cups

Measuring spoons

Whisk 

Spatula

Chocolate Ice Cream Ingredients

This recipe calls for:

1/3 Cup of Heresy's Unsweetened Chocolate Cocoa Powder

1 1/2 Cups of sugar

1 Can Evaporated Milk 

2 Cups whipping cream

1 Teaspoon real vanilla extract

First Step: Mixing Cocoa and Sugar

Mix together in your sauce pan: 

1/3 Cup of Heresy's Unsweetened Chocolate Cocoa Powder

1 1/2 Cups of sugar

Second Step: No Lumps

Once you have finished mixing the cocoa powder and sugar together, take a spatula and press the mixture against the side of the pan. This will help remove any lumps of cocoa powder, or sugar. Once you are done this your mixture should look like the picture to the left

Third Step: Adding Evaporated Milk

Add in the Can of Evaporated milk and stir it in with the cocoa sugar powder

Fourth Step: Heating

Now put the mixture on the a stove burner set on medium heat. Then stir the mixture constantly until all of the powder is dissolved into the evaporated milk. Remove it from the burner and place it in the refrigerator until it is at least room temperature if not colder.

Fifth Step: Mixing

Once your mixture is room temperature, or colder Mix in the:

2 Cups whipping cream

1 Teaspoon real vanilla extract 

Sixth Step: Unfrozen Chocolate Ice Cream

Make sure that you mix it well enough that there are no large chunks. Continue to stir until all chunks are gone.

Step Seven: Freezing Chocolate Ice Cream

Put the ice cream in your ice cream maker. This ice cream recipe takes longer than most to freeze. It took our ice cream maker a little over 35 minutes.