Ingredients Jump to Instructions ↓

  1. 2-1/4 cups sugar

  2. 3/4 cup baking cocoa

  3. 1/3 cup all-purpose flour

  4. 1 tablespoon instant coffee granules Dash salt

  5. 3 cups milk

  6. 4 eggs, beaten

  7. 4 cups half-and-half cream

  8. 2 cups heavy whipping cream

  9. 3 tablespoons vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving. Yield: about 2-1/2 quarts.


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