Chocolate Ice Cream (cocoa powder and chocolate)

Cocoa powder and milk chocolate used in this recipe to combine different flavor profiles. Deep, concentrated chocolate flavor from the cocoa powder with richness, creaminess, and fudginess from the cocoa butter of the milk chocolate.

1. Add all ingredients to a pot except cocoa powder and chocolate.
2. Heat the base on medium/medium low. At about 45-50C / 113-122 F, add the cocoa powder and chocolate 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 base in an ice bath. Add in vanilla extract and blend in guar gum around 100-120 F.
4. Continue cooling and then move to fridge to mature 4-24 hours.
5. Stick blend/whisk well before churning.

I used a Cuisinart ICE-21.