This started out as an Ina Garten recipe for Chocolate Sorbet. I wanted to turn it into an ice cream so I substituted milk and cream. But Ina has taught me that adding coffee and/or cinnamon to chocolate brings out the chocolate flavor. And this recipe proves her point, This takes chocolate to the nth degree.
1 cup sugar
1/2 cup cocoa powder (like Hersey's)
1 teaspoon instant coffee
pinch of salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups half and half
1 cup whole milk
1 cup whipping cream
(I guess if you consider half and half to be half milk and half cream you could just use 4 cups of half and half. duh.)
Heat this on the stove until the cocoa dissolves and everything is combined.
Cool in the refrigerator. Freeze in the ice cream mixer.