Ingredients:
1/3 cup Cocoa Powder
1 1/2 cups Full-Cream Milk
1/2 cups Fine Sugar
1 tsp Instant Espresso Powder
2 cups Buttermilk
1 tsp Vanilla Essence
1/4 tsp Salt
Method:
Combine cocoa powder, full-cream milk, sugar and espresso and cook over low heat until the sugar has dissolved and mixture is well-blended. Stir continuously when cooking.
Remove from heat. Leave to cool. Pour the cooled mixture into a blender and add buttermilk, vanilla and salt. Blend until smooth. Chill covered and then freeze. Blend again before pouring into the ice cream maker.
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