This recipe came about as a way to deal with nearly a pint of short-dated fresh cream I had left over from another recipe. I use High Lawn milk and cream in this recipe, and Valrhona cocoa powder. It's based on Alton Brown's Philadelphia-style vanilla ice-cream base from “Churn, Baby, Churn” It works out to about 23 grams of carbohydrates per ½-cup serving. You could probably make it with chlorinated sugar, but why bother? Remember: there aren't a lot of ingredients here, so the quality of each one makes a huge difference.

The overall result, after hardening, is similar to Tosci's Cocoa Pudding flavor. You could probably make a lighter version by using less cream and more milk, and/or by churning the mix longer to introduce more air in the final product. (I haven't tried either one.) I don't think the sugar can be reduced significantly without affecting the flavor; it's not particularly sweet to begin with, and it has a strong chocolate aftertaste. You can obviously substitute other flavoring ingredients for the vanilla; those who are so inclined might want to try mint extract or an orange or raspberry liqueur. Hard mix-ins should be added very late in the churning process.

Don't try to divide this recipe; smaller batches will freeze solid before the churning action of the ice-cream freezer puts sufficient air into the mix, and the result is a leaden, greasy blob of frozen cream.

1 pint heavy cream
1 cup lowfat milk
1 cup sugar
½ cup Dutch-process cocoa powder
2 tsp vanilla extract

Thoroughly mix all ingredients except vanilla in a medium saucepan. Heat over medium-low heat until the mixture reaches 170°F, stirring occasionally. Remove from heat and let cool to about 140°F, then stir in vanilla extract, transfer to a lidded container, and refrigerate overnight. Churn mixture according to manufacturer's instructions, then harden ice cream in freezer for at least several hours.