Homemade Chococlate Ice Cream

 Yields - About 5 CupsA

Makes about 5 cups (ten ½-cup servings)

Ingredients

¾ cup cocoa powder, sifted 

 ½ cup granulated sugar

 ⅓ cup packed dark brown sugar 

1 cup whole milk 

 2 cups heavy cream 

½ tablespoon pure vanilla extract

pinch of salt

 

 

Instructions

1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. 3. Turn the Cuisinart® ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. 4. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 5. Remove from freezer about 15 minutes before serving.

Fruity Sherbet

Soften slightly the ice cream and sherbets
1/2 gallon Raspberry Sherbet
1/2 gallon Pineapple Sherbet
1/2 gallon Vanilla Ice Cream
Fold gently together the above ingredients.
Then fold in the fruit and nuts below:
1-2 packages frozen raspberries
2 diced bananas - not too ripe
12 oz. can drained crushed pineapple
1 1/4 cups coarsely chopped pecans
Small jar chopped cherries
1 1/2 Cups blueberries, frozen are fine
Place the above back into the ice cream/sherbet containers and freeze.