Philadelphia Style Chocolate Ice Cream

You know those nasty summers colds that ten to knock you off your feet for a few days? The ones that leave you with very little energy to even move? Well I have had one of those for most of this past week, and I have to say it sucks! Especially when you add in losing your voice and a wicked sore throat. Thanks to my inability to tolerate most sugars now I can't use store bought ice cream to reduce the pain and swelling in my throat. Thankfully Philadelphia style ice cream really takes now effort at all to make. The first of two batches I made to get myself through this cold was a Philadelphia style chocolate ice cream.

Adding the cocoa powder left the base feeling grainy prior to being churned. I whisked it lots, and the grainy-ness remained. However, after letting the base sit for a few hours then whisking it again before it went into the ice cream maker helped a lot. And the final product was a nice smooth ice cream.

Enjoy!

Philadelphia Style Chocolate Ice Cream

Ingredients:

Ice Cream Base:

2 1/2 cups half and half
1 cup heavy cream
1/2 cup agave syrup
1 tbsp pure vanilla extract
6 tbsp cocoa powder

Preparation:

Combine all the ingredients for the ice cream base. Whisk together to ensure the sugar is fully incorporated. As it is a liquid sugar being used and not a granular sugar, you do not need to worry about a grainy texture. Don't whisk it too long as you do not want to try making whipped cream. :)

Allow the mixture to chill for 4+ hours in the fridge. Being an uncooked ice cream base, you can put it in the ice cream make after a couple hours so long as the dairy products were cold entering the ice cream maker.

Prepare the ice cream as per ice cream maker instructions. If you want ice cream that is past the soft serve stage place the remaining ice cream into a container which can be safely stored in the freezer for a couple hours.

It is best to eat this ice cream within a day or two of preparing it for best results and best texture.