I scream, you scream, we all scream for ice cream!

[politicat]

I pulled out the makers this week - it's been in the 90s and just brutal for June. I have two thermal pots for the Donvier, so I can have one in the freezer and one in the wash.

But I kept forgetting to make the custard the night before, so we haven't had vanilla yet. We've found that a pint of half and half, a half cup of sugar and a half cup of unsweetened dark chocolate cocoa powder make a sinfully dark, black chocolate ice cream that is incredible. a pint of milk plus a cup of berry puree plus a half cup of sugar makes a really nice topping for crepes and waffles. And a cup of mango puree plus a pint of yogurt plus 2 ten ounce cans of mango nectar makes a frozen lassi that will quench the hottest day or most fiery vindaloo.

The only down side is that if you don't have an icemaker that can keep up or a source of cheap ice, this is a good way to go broke.

[housewolf]

1. What cocoa powder do you use?

With so many choices now, I'm curious as to which one you prefer.

[politicat]

2. I was lazy and used what was on the shelf: Hersey's Special Dark

Which is a good cocoa powder for a supermarket variety. (I also like their European one; the only one I don't use is the one that comes in the dark-brown can.) I've had a hell of a time getting off my but and buying one that isn't available at King Soopers or Wild Oats. (Yes, we have a Whole Foods, but going in there requires a helmet, pads and a stun-gun. I feel like a salmon swimming upstream in there.)

I'd assume that any good powder would work, but would lend its own special flavor.