Chocolate Ice Cream

• 1 1/2 cup whole milk
• 1 1/2 cup heavy cream
• 1/3 cup red Dutch cocoa
• 3/4 cup sugar
• 1 tea vanilla
• 1/8 tea sea salt

Notes

low heat disolve cocoa, sugar, salt into milk. Stop before solids form.

pour into heavy cream and vanilla in cold bowl

24 hours in refridgerator before churn

strain out chocolate solids before churn

24 hours in freezer after churn