Recipe: Chocolate Ice Cream

Ingredients:

• 2 Tbsp arrowroot powder
• 1 1/4 cups chocolate soy milk
• 3/4 cup sugar
• Two cans of coconut milk, chilled
• 12 oz baking chocolate, chopped (Ghiradelli 70% Cacao works perfectly)
• 1 cup chocolate chips
• 1 tsp vanilla

Directions:

1. Completely dissolve the arrowroot powder into 1/2 cup of chocolate soy milk. Set aside.
2. Skim the cream from the top of the cans of coconut milk. If this doesn't equal 2 cups worth, fill in missing volume with soy milk (or water from coconut milk). Whisk smooth.
3. Combine remaining 3/4 cup chocolate soy milk and sugar in a saucepan. Cook over medium heat and whisk regularly. When the mixture begins to steam slowly whisk in arrowroot mixture. Continue to cook until it becomes thicker and glossy, and begins to gently bubble.
4. Remove from heat and add baking chocolate. Whisk until smooth (mixture will be thick).
5. Add coconut milk and vanilla. Whisk until smooth.
6. Let the mixture cool, then cover and refrigerate until chilled.
7. Make ice cream according to manufacturer's directions, adding chocolate chips at appropriate time.