Ingredients
8
8 servings
- •4 large eggs
- •⅓ cup cocoa powder
- •1 ½ cups milk
- •1 (12 fluid ounce) can evaporated milk
- •1 cup white sugar
- •1 teaspoon vanilla extract
- •ice
Instructions
- Fill sink with several inches of ice water.
- Beat eggs and cocoa powder in a bowl until well-blended and smooth.
- Heat milk, evaporated milk, sugar, and cocoa powder mixture in a heavy-bottomed saucepan over medium-low heat, whisking constantly, until custard comes to 180 degrees F (82 degrees C), about 10 minutes. The custard should be thick enough to coat the back of a spoon.
- Remove saucepan from heat and immediately transfer to sink to halt cooking. Continue to stir custard until cooled; stir in vanilla extract.
- Pour custard into an ice cream maker once it reaches 40 degrees F (4 degrees C). Freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours to overnight.
Nutritional Facts
Per 8 servings
- Calories: 228
- Carbohydrate: 34g
- Fat: 7g
- Fiber: 1g
- Protein: 9g
- Sugar: 32g
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