Author: Pinot & Pie Inspired by thespruceeats.com and barefeetinthekitchen.com
Recipe type: Dessert
Serves: 1 quart
Ingredients
2 cups heavy cream
1½ cups 2% milk
½ cup unsweetened cocoa powder
1 cup sugar
¼ tsp. salt
1 tsp. pure vanilla extract
1½ - 2 tsp. dark rum
Instructions
Place 1 cup of the heavy cream, the cocoa powder, sugar, and salt in a saucepan.
Heat the mixture over medium low heat while whisking continuously until the sugar has just melted and the cocoa is fully incorporated. This will only take a a few minutes. Do not let the milk boil.
Take the saucepan off the heat.
Add the rest of the heavy cream, the 2% milk, the vanilla extract, and the rum.
Whisk the mixture until smooth.
Refrigerate the mixture at least 2 hours.
Pour the mixture into your ice cream maker and follow the directions. In my ice cream maker, I ran it for 35 minutes.
After the ice cream maker finishes, transfer the ice cream to a freezer-safe container. It will finish hardening in 2-4 hours.
Recipe by Pinot & Pie at https://pinotandpie.com/chocolate-ice-cream-with-a-splash-of-rum/