Chocolate Buzz Ice Cream

  • ¾ Cup Honey
  • ½ Cup Cocoa Powder
  • ¼ Cup Butter
  • 1 Pinch of Sea Salt
  • ½ Teaspoon of Vanilla
  • 1 Cup Heavy Cream
  • 2Cups Whole Milk

Combine honey and cocoa in a medium saucepan.  Stir to mix well, or no dry cocoa.  Mix very hard so you do not have any pockets of unblended ingredients.  Set on low heat to add butter in small pieces.  Heat on low (NOT HIGH!)

Stir until melted.  Remove from heat.  Make sure you take off heat AS SOON as butter is melted.  Add vanilla (and other flavorings if using.  If desired add ½ to 1 tsp. espresso powder or peppermint extract.)

Add cream a little at a time until fully mixed.  Add whole milk and stir to combine.  Refrigerate at least 2 hours or overnight.  Freeze in ice cream maker to “soft serve” state.  Freeze over night to firm.