Ingredients
- 3 cups whole milk
- 1 cup chilled heavy cream, divided
- 1/3 cup sugar
- 1 large pinch of kosher salt
- 1 vanilla bean, split lengthwise
- 5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped
- 1/3 cup (loosely packed) natural unsweetened cocoa powder
- 1 tablespoon finely ground espresso or dark-roast coffee beans
- 2 pints peppermint or mint chip ice cream
- 8 small candy canes (optional)
Description
Rich, Chocolaty Cocoa Is Poured Over A Scoop Of Peppermint Ice Cream For A Kid-friendly Twist On The Italian Espresso-ice Cream Dessert.
Bon Appetit Magazine
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