Ingredients
2-1/4 cups sugar3/4 cup baking cocoa1/3 cup all-purpose flour1 tablespoon instant coffee granulesDash salt3 cups milk4 eggs, beaten4 cups half-and-half cream2 cups heavy whipping cream3 tablespoons vanilla extract
Preparation
In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
