In a mixer, combine cream, 1 cup milk, sugar, and salt. Add the cocoa powder. Mix well.

Pour into a pot and heat to 170° F. (Don't wash the mixing bowl yet.)

In a mixing bowl, combine egg yolks, and ¾ cup of milk.

Option A: Mix in cinnamon.

Mix well.

Temper the egg yolks before adding to the hot cocoa by stirring a bit of the hot cream into them. Beat well, then add the warmed egg yolks to the cream.

Slowly bring to a boil.

Strain into a spouted container – a 4-cup measure works great.

Add vanilla extract and mix.

Option A: Add the almond extract and mix.

Cool, cover and store in the refrigerator overnight.

Options: Put the remaining ingredients into the freezer.

Put the ice cream storage container into the freezer. This is the container in which you want to store the ice cream.

Next Day:
Make ice cream according to the ice cream machine manufacturer's� instructions.

Ice Cream Notes

¹ The pecans & coconut version (Option B) is topped nicely by caramel sauce. Try these: caramel sauce 1 & caramel sauce 2.

Option A: Chocolate-Cherry-Cinnamon is very good!
Drew

We tried your recipe. Thank you for posting it on the web. We made simple chocolate ice cream. We used 3.5 Cups of half and half instead of cream and milk. The consistency came out fine with this substitution. I wasn't sure what "double strength vanilla" was but then you referred to it as "extract" so we used extract. Against my better judgment, I used your measurement of 1 TABLEspoon instead of 1 teaspoon. One TABLEspoon of vanilla extract was way too much and slightly overpowered the chocolate taste. We will modify your recipe next time to use 1 tsp. We might even try a little more cocoa.

This was the first time we ever made ice cream and my children were
thrilled. I was amazed it worked.
Thank you again for sharing your recipe.
Sincerely,
Carol M.

© 2004-2006 Drew Faber. All rights reserved. Used by permission.