INGREDIENTS
1/2 cup cocoa powder, unsweetened
1/2 cup caster sugar
1 cup whole milk
1 cup heavy cream
1 teaspoon vanilla paste
DIRECTIONS
In a chilled bowl, combine cocoa powder and caster sugar, whisking to combine well. Add milk and whisk until the sugar is completely dissolved. Stir in heavy cream and vanilla. Then chill in the fridge for half an hour.
Pour mixture into the freezer bowl of the ice cream maker. Let run for 20 to 25 minutes, or until mixture is thick, soft, and creamy. Churned ice cream should increase in volume, reaching the top of the machine’s freezer bowl. When the ice cream is ready, transfer to airtight container and freeze at least 1 hour or until desired consistency.
Before serving, let ice cream sit at room temperature for 5 minutes to soften enough for easy scooping.
Recipe adapted from Linda Lomelino Ice Cream cookbook