Churn for 20-40 minutes or until desired consistency. Pour in the chilled ice cream base, being careful not to fill the canister above 2/3 full since as the ice cream thickens it will move up the sides of the canister. 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has started to freeze. Place the egg yolks into a small bowl. Luckily, a new ice cream making hack emerged about a decade ago that made homemade ice cream easier and more approachable for the average home cook: no churn ice cream. That way, the cream gradually gets into as much contact with the ice as it can, resulting in creamier ice cream. When ready to make ice cream, start ice cream maker and pour mixture through hole in lid. Deselect All. Pour in ice cream and attach gearbox. Bring to a simmer. Once the ice cream maker canister is chilled (about 10 - 15 minutes) and the base is chilled, remove the canister lid and install the dasher. The benefit of a hand-cranked ice cream maker vs an electric ice cream maker is that the electric version runs at the same speed all the time. 1 cup heavy You get the best results if you crank it slow at first, and then faster as the ice cream starts to set. 3 cups half-and-half.

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