Ingredients
Instructions
- In a heavy sauce pan, whisk together the cocoa, sugar and salt.
- Whisk in milk, Frangelico, and eggs.
- Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
- Whisk in cream and remove from heat.
- Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours.
- When ready to freeze, if using an ice cream maker, follow your manufacturer's directions.
- Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker.
- Garnish with additional biscotti.