I would definitely make this again, but cut the cocoa powder down to 1/2 cup; 3/4 cup was just too rich and chocolatey for me. (I don't even like any storebought chocolate ice cream.)
PS: Tomorrow is Pi Day; how will you celebrate? ;)
Chocolate Ice Cream with Mint Oreos
adapted from Buen Provecho
3/4 cup cocoa powder, sifted (use only 1/2 cup for lighter choc. flavor)
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch of salt
1 cup whole milk
2 cups heavy cream
1 Tbsp. pure vanilla extract
15-20 Mint Oreos, coarsley chopped
1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. If not mixing well, use an immersion blender. Stir in the heavy cream and vanilla. Cover and refrigerate for a few hours or overnight.
2. Freeze in ice cream maker according to manufacturer's directions. Remove from the machine into a freezer-safe container and fold in chopped Oreos as you do so. Place in the freezer for a few hours.
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