and milk into a heavy-bottomed saucepan and bring to scalding temperature
using medium heat. Scalding is the temperature right before boiling-there
will be tiny bubbles along the outside of the liquid. In a separate bowl
combine the sugar, NATURAL COCOA, and salt. Stir dry ingredients vigorously
to combine and break up any small clumps of cocoa. Add the dry ingredients
to the scalded liquid and stir with a whisk until dissolved. Move the
saucepan to the refrigerator to cool for about 2 hours.
Pour chilled cream mixture into frozen ice cream maker and let it run
for 30 to 45 minutes, or until the mixture becomes firm. Transfer to freezer
for at least 2 hours to finish the freezing process. Serve in chilled
ice cream dishes.
Yield: 4 Cups
Cooking time: 10 minutes plus 45 minutes for mixing
Chilling time: 2 hour
Freezing time: 2 hours