CHOCOLATE ICE CREAM

• servings: 1-2
• active time: 15 minutes
• total time: 30 minutes

Ingredients

Ingredients:

⅓ cup heavy cream, divided

1 tablespoon unsweetened cocoa powder

1½ ounces semisweet chocolate, chopped (or chocolate chips)

1 large egg yolk, beaten

⅓ cups whole milk

Few drops vanilla extract

¼ cup sugar

Pinch of salt

Directions

1. Freeze the My Mug for 24-48 hours prior to use.

2. In a saucepan on the stovetop, whisk together cocoa powder and half the cream. Bring to a boil. Reduce heat and simmer for 30 seconds, whisking continuously.

3. Remove from heat, add chopped chocolate, and whisk until smooth. Add remaining cream and whisk to combine. Transfer mixture to a bowl and fit the bowl with a fine mesh strainer. Set aside.

4. In a separate bowl, whisk together egg yolk. Set aside.

5. in a sauce, pan over medium heat, whisk together, milk, sugar, and sea salt. Once slightly warm, transfer half of this mixture to the beaten egg yolk and whisk to combine. Transfer the milk/egg mixture back to the saucepan, whisking during transfer. Continue to cook over medium heat and stir continuously until it thickens.

6. Once thick, pour this mixture through the metal strainer into the chocolate mixture and stir until combined. Add vanilla extract and stir to combine.

7. Pour into a heat proof bowl, cover, and chill in refrigerator for two hours at a minimum or overnight.

8. When ready to turn, remove the mug from freezer and assemble the ice cream maker. Power on the ice cream maker and begin churning before pouring in ingredients. Poor ingredients in through the ingredient Chute then turn for 20 to 25 minutes. When fully turned, the ice cream will have the consistency of soft serve. Enjoy soft serve right out of the mug or, for a firmer consistency, transferred to an airtight freezer safe container and chill for 2 to 4 hours or more until desired consistency.

9. Serve and go Loco for Cocoa