Homemade Chocolate Ice Cream
- 1 cup unsweetened cocoa powder
- ½ cup granulated sugar I use Zulka Pure Cane Sugar
- 1 tsp corn starch
- 3¼ cups 2% milk
- 2 cups heavy whipping cream
- 1 Tbsp pure vanilla extract
In a medium-sized mixing bowl, stir together cocoa, sugar, and corn starch until combined.
Add milk. Whisk strongly for 2 minutes, or until dry ingredients are dissolved. (You can also use an electric hand mixer on low speed or an old-fashioned hand mixer.) Whisk in heavy whipping cream and vanilla extract.
Pour liquid into ice cream machine, and turn it on. Ours takes 35-45 minutes, but the time will be different for different machines.
Homemade ice cream tends to freeze very solid, so be sure to pull the leftovers out of the freezer about 20 minutes before serving.