Recipe courtesy of Wayne Harley Brachman
Total:
1 hr 2 min
Active:
15 min
Yield:
1 quart
Level:
Easy

Ingredients

  • 2 cups half-and-half
  • 3/4 cup water
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup malt powder
  • 1 teaspoon vanilla extract
  • Whipped cream, as a garnish
  • Mint sprigs, as a garnish

Directions

In a small saucepan, bring the half-and-half, water, and sugar to a simmer. Remove from the heat and whisk in the cocoa, malt powder, and vanilla extract until completely dissolved. Strain, then set aside to cool.

Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Put the finished frozen egg cream in a storage container and freeze until firm.

Serve garnished with whipped cream and mint sprigs.

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