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What could be better in the hot summer months than ice cream?  Homemade Chocolate ice cream. Our NATURAL COCOA makes this simple dessert truly decadent.

  • 2 Cups heavy cream
  • 1 Cup whole milk
  • 3/4 Cup sugar
  • 1/8 tsp. salt

Pour cream 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

Natural Cocoa Powder 2.1 oz. 1/2 cup jar

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