Chocolate Ice Cream (cocoa powder only)

(pictured chocolate ice cream with 73% dark cocoa flecks)

Dark cocoa powder in base only, no chocolate.

Recommend shaving 100 g 70% quality chocolate per 1000 g ice cream base. Add the chocolate flecks while churning.

1. Add milk, cream, sugar, dextrose, corn syrup and skim milk powder to a pot.
2. Heat the base on medium/medium low. At about 45-50C / 113-122 F, add the cocoa powder and whisk continuously. At 60-65 C / 140-149 F cocoa powder will dissolve more uniformly. Cook until 80 C / 176 F and hold for a few minutes to allow excess water to evaporate.
3. Chill in ice bath. When around 100-120 deg F, you can add in vanilla extract while blending in guar gum. Continue to cool to decrease the workload on the refrigerator and then cool 5-24 hours in the fridge.
4. Stick blend or whisk well before churning.

I used a Cuisinart ICE-21.