Cocoa solids

Double Chocolate Toffee Ice Cream

What You Need:

1 C of sugar

1/4 C unsweetened cocoa powder

2 C whipping cream

1 C of milk

1 t vanilla

1/8 t salt

3/4 C chocolate covered toffee candy, chopped

How to Make It:

Place the sugar and cocoa powder in a large mix bowl and toss to combine.

Pour the whipping cream and milk into the bowl.

Add the vanilla and salt and stir until the sugar has completely dissolved.

Pour the mixture into the freezer canister.

Freeze according the manufacturer’s directions.

Stir in the toffee pieces and allow the ice cream to ripen 4 hours.

Makes 8 servings

A great way to serve this ice cream is in a chocolate dipped cone. Place a 1/2 C of semisweet chocolate pieces in a microwave safe bowl. Microwave the chocolate at 70 percent power or medium high heat for 1 minute. Stir and continue microwaving for 1 to 3 minutes or until the chocolate is smooth. Dip the cones into the melted chocolate about 1/3 of the way up the cone. If the chocolate is too thick, stir in 1 t of melted shortening. Place the cones top side down on wax paper until the chocolate is set.

Cocoa solids

Peppermint Swirl Hot Cocoa

Ingredients:

1/3 cup of chocolate chips
4 cups milk
1/4 cup cocoa powder
1/4 cup sugar
1/8 teaspoon peppermint extract
1 peppermint stick

Instructions:

Place the chocolate chips in a sauce pan. Pour the milk over the chocolate. Place the pan on medium low heat and cook stirring constantly until the chips just begin to melt. Add the cocoa powder and sugar. Stir until incorporated into the melting chocolate. Dump in the peppermint extract. Turn the heat to medium high and stirring continuously cook the mixture until it begins to boil and the mixture is smooth. Pour into warm mugs and garnish with a peppermint stick.