Hot Cocoa Ice Cream
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 teaspoons vanilla extract
5 egg yolks
1/4 cup sugar
1 cup instant hot cocoa powder (without marshmallows)
marshmallows, for topping
- Check your ice cream maker manual for specific instructions. For my ice cream maker, you must freeze the freezer bowl for 24 hours before making ice cream.
- In a small saucepan, heat the cream, milk, and vanilla extract on medium-low for 10 minutes. Be sure to stir occasionally to prevent boiling.
- Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. Set aside.
- Add the hot cocoa powder to the warmed milk mixture. Stir to combine. Let warm for 5-10 additional minutes or until the cocoa mixture is dissolved and combined. Strain the mixture into a heat-safe mixing bowl.
- Working quickly, temper the yolk mixture with the hot cocoa mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
- Cover the bowl and place in the fridge. Let it chill for at least 2 hours and up to 24 hours.
- Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
- Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Top with marshmallows or your favorite topping before serving.