Title: Chocolate Buttermilk Ice Cream
Categories: Icecream Chocolate Lowcal
Yield: 1 Quart
| 1 1/2 | c | Milk |
| 1/3 | c | Unsweetened cocoa |
| 1/2 | c | Sugar |
| 1 | ts | Instant espresso coffee powder |
| 2 | c | Buttermilk |
| 3 | tb | Nonfat dry milk |
| 2 | ts | Vanilla extract |
| 1 | ds | Salt |
SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan. Heat
until sugar melts and ingredients are well combined. Remove from heat and
place saucepan in another bowl of cold or ice water to cool to room
temperature. Pour mixture into a blender or food processor and add
remaining ingredients. Process until smooth. Cover and chill in the
refrigerator until ready to freeze. Blend for a few seconds before pouring
into the ice cream maker. Follow the manufacturer's instructions for
freezing.