Salted Cocoa Custard Ice Cream

Instructions

In a large microwave-safe bowl, add the cream cheese and microwave for 10 seconds. Add the cocoa powder, Torani syrup, and vanilla extract and with a whisk or rubber spatula, combine until the mixture looks like frosting, about 60 seconds. Slowly mix in the heavy cream and milk until fully combined and chocolate mixture is dissolved. Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours. Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer. Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place. Select ICE CREAM. When processing is complete, remove ice cream from pint and serve immediately.  Make it dairy-free: Use vegan cream cheese for cream cheese, unsweetened coconut cream for heavy cream, and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients Make it lite: Use 1/2 teaspoon stevia and 2 1/2 tablespoons raw agave nectar for granulated sugar. Process on the LITE ICE CREAM program.