Monday, September 11, 2006

Mocha Ice Cream

low sugar

3 c half-and-half, divided
1/4 c granulated sugar
1/2 c Splenda granular
1 T powdered cocoa
2 T espresso powder
1 t vanilla

In a medium bowl, whisk together 1 cup of the half-and-half with the sugar, Splenda, cocoa, and espresso until sugars and powders are dissolved. Add vanilla and the remaining half-and-half. Turn ice cream machine on and pour into freezer container. Freeze 25-30 minutes and transfer to a freezer-safe container. Put in freezer for another couple of hours to ripen.

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