Milk Chocolate Ice Cream

- Gelato al Fior di Latte e Cioccolato -

This chocolate ice cream is the culmination of two recipes: my milk gelato recipe, and a chocolate ice cream recipe which had many superfluous steps, but was useful because it led me to try simply using cocoa powder for the chocolate in chocolate ice cream, rather than melted chocolate, which makes the whole process a lot quicker than for most other chocolate ice cream recipes.

Thus, this new recipe is a delicious chocolate ice cream which is just as quick to make as my milk ice cream recipe, and also uses much less cream than other ice cream recipes. It is the most perfectly refreshing chocolate ice cream for summer!

Ingredients:

1 1/2 cups whole milk
1 1/2 cups heavy cream

3/4 cup sugar
1/4 cup cocoa powder
3 tbsp Horlicks or Ovaltine
1 tbsp vanilla extract

Directions:1. Get your ice cream maker set up and ready to churn the ice cream.
2. Whisk together the sugar, cocoa powder and Horlicks in a large bowl. Gradually whisk in remaining ingredients.
3. Pour the ice cream mixture into your ice cream maker and churn according to the machine's directions.
4. Once the ice cream is churned, transfer it to a resealable container and freeze for 1-2 hours until completely firm. If you prefer your ice cream soft, you can eat it whenever you like. However, I recommend freezing the ice cream for at least a few hours after churning it, because it does not fully freeze during the churning process.

Enjoy!