Blogging for my future reference:
1/2 packet vanilla pudding instant mix
3 spoonfuls cocoa powder (about as much powder as there is of the pudding mix)
~2 c. brown & white sugar (combined)*
12 oz can evaporated milk
2-1/2 c. heavy cream
Mix together the dry ingredients. Stir in evaporated milk. Whisk in the cream in two or three parts. Process in the ice cream freezer for 20 min. Serve as soft serve or continue freezing in the regular freezer overnight.
* In whatever proportion. 1/2 each is fine. All white is fine. It probably doesn’t actually matter at all, since I’ve been using organic sugar and making my own brown sugar: the crystals are all huge and I don’t think the little bit of molasses in the brown even comes through in the final flavor profile. (Ugh, I just used the phrase “flavor profile” and I don’t think it was ironic. I hope I used it wrong, at least.)