Well, today marks the last day of National Ice Cream Month. We are a little emotional about it over here...considering Ryan & I are very deeply in love with ice cream. However, this sad departure from the month of July does not mean "goodbye" to our favorite dessert. Ice cream occupies our freezer all year long. But for national ice cream month...I thought I'd wrap it up with this....
Mocha Cocoa Almond Ice Cream
3/4 cup unsweetened cocoa powder (Dutch process preferred)
3/4 cup granulated sugar
1 teaspoon salt1 cup milk
2 cups cups heavy cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 tablespoons instant coffee (dissolved in 4 ounces water)
1 teaspoon Madagascar bourbon vanilla bean paste
Place the cocoa and sugar and salt in a medium bowl; stir to combine. Add the milk and whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream, vanilla, almond extract, coffee and vanilla bean. Cover and refrigerate 1-2 hours or overnight.
Turn ice cream machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer.