In a medium sauce pan on medium low flame, heat the
Milk (1 cup)
Heavy Cream (2 cups)
. Do not allow this to simmer or come to a boil.
In a bowl mix together the
Granulated Sugar (1/2 cup)
Unsweetened Cocoa Powder (1/4 cup)
Once the milk and cream are warm, add the sugar and cocoa powder and mix until everything has dissolved.
Turn off the flame and add the
Vanilla Extract (1/2 Tbsp)
Instant Coffee (1 tsp)
Pour the cream into a container and allow it to chill in the fridge for 4 hours or over night.
Churn the ice cream in the ice cream maker for 45 to 50 minutes. Put into a freezer safe container and freeze until firm.