Velvet Chocolate Ice Cream

Ingredients

• 25g unsweetened cocoa powder, sifted
• 120ml whole milk
• 50g granulated sugar
• 2 tablespoons light brown sugar
• 240ml double cream
• 2 teaspoons pure vanilla extract
• Pinch salt 

Preparation

1. In a small bowl, whisk the sifted cocoa powder into the whole milk. Add the sugars and whisk together until dissolved. Stir in the double cream, vanilla and salt; mix well. Pour into a dessert cup and cover.
2. Place in the freezer on a level surface. Freeze for at least 24 hours.
3. When ready to process, remove from the freezer, and then let sit at room temperature for about 5 minutes. Attach the dessert cup to the Mixing Assembly and then attach the Power Handle. Select Ice Cream and press the power button to process to desired consistency. Serve immediately.