Ingredients:
2 1/4 C brewed espresso or coffee (I did espresso beans in the coffee maker for a really strong coffee)
3/4 C sugar
6 T. dutch-process cocoa powder (I used Hershey's Special Dark)
pinch of salt
3/4 C whole milk
Directions:
Combine the coffee, sugar, cocoa and salt in a large sauce pan. Bring the mixture to a boil. Whisk constantly while the mixture boils for 3o seconds.
Remove the pan from heat and stir in the milk. Let the mixture cool, then chill completely in the refrigerator. Once cooled, freeze in your ice cream maker according to manufacture directions, then place in the freezer.
Laura's Recipe Collection
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