I realize this article is from 2014, but I'm hoping maybe I will still get an answer to my question. I recently started making my own ice cream. The recipe for chocolate ice cream that came with my maker says to use a Dutch process cocoa if possible. Which of these would be best for making ice cream (I'm thinking a taste somewhat comparable to Breyer's natural chocolate? I have young children, so I wouldn't want anything too overpowering). Thanks in advance!

• Reply