1. In a heavy sauce pan, whisk together the cocoa, sugar and salt. 2. Whisk in milk, Frangelico, and eggs. 3. Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes. 4. Whisk in cream and remove from heat. 5. 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. 6. When ready to freeze, if using an ice cream maker, follow your manufacturer's directions. 7. Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker. 8. Garnish with additional biscotti. ---------------------------------------------------------------------------
Nutrition
Ingredients
