At MorningStar Kitchen we're busy making ice cream all summer long. And when the summer's over, we start with recipes like our Maple Pecan Butter Ice Cream.
If you're like us and love making ice cream, why not check out our recipe for our 'FAN FAVORITE"
French Silk Ice Cream
Yield: 8-10 Servings
1/2 Cup Land O’ Lakes Cocoa Mix
2 Tablespoons Dutch Process Cocoa Powder
¼ Cup Organic Cane Sugar
1/4 Cup Dark Cocoa Sugar
2 Tablespoons Sweet Shoppe Seasoning
½ Tsp. Vanilla Bean Salt
½ Tsp. Ground Tellicherry Pepper
1 ½ Cups Whole Milk
3 ½ Cups Heavy Cream
2 Teaspoons Pure Vanilla Extract
Until now, I’ve never been a big fan of chocolate, but this ice cream has suddenly made a true believer out of me! After developing this recipe, I finally “saw the light!” This ice cream is so delicious, so smooth and silky, that we had to call it French Silk. It’s earned it!
A note to the chef: MorningStar Kitchen’s Sweet Shoppe Seasoning adds a level of sophistication that you don’t get without it. So, when we make French Silk, we always use Sweet Shoppe. But you can easily substitute brown sugar for the seasoning and the results will still be wonderful.
Combine cocoa mix, cocoa powder, sugars, seasoning, salt, and pepper in a medium bowl. Whisk to combine and break up any larger pieces. Add the milk and continue to whisk until the dry ingredients are dissolved.
Add cream and vanilla, stir to mix well. Cover and refrigerate for 2-4 hours. Pour into ice cream maker and process as directed by manufacturer until mixture has a soft, creamy texture.
Once ice cream is finished, transfer to an air tight container and refrigerate for two hours before serving. Remove from freezer and allow to stand for 10-15 minutes before serving.