Submitted by Christopher Mohs, Vikingland Lodge 1-495, Detroit Lakes, Minn.


1 cup milk
1/2 cup good quality cocoa powder
3/4 cup sugar
2 cups heavy cream
Pinch salt
1/4 tsp ground cardamom


Begin by preparing the ice cream base.  In a saucepan over low to medium heat, slowly heat up the milk, cocoa powder, cardamom, salt and sugar—stirring constantly. You want to increase the temperature just enough to dissolve the sugar.  Once the sugar is dissolved, remove from the heat and allow it to cool slightly. Then gently whisk in the heavy cream.  Cover with plastic wrap or a cling film and place in the refrigerator to completely cool, about 4 hours.

Now it’s time to make the ice cream. Using an ice cream maker (and ensuring that your core is nice and frozen), pour the ice cream base in and churn per the manufacturer’s instructions. This is usually 20-30 minutes.  When the base is ready, divide up into ice cream containers of your choice (or just use a food safe bowl).

Place in the freezer for at least 8 hours and enjoy.

This recipe and more may be found on Christopher’s blog Pumpernickel & Rye