FROZEN COCOA PUDDING

The cooked pudding base can be made up to 2 days ahead and stored in an airtight container in the refrigerator before freezing. Stir well before transferring to your ice cream maker or freezer container.

Store the frozen pudding in an airtight container in the freezer for up to 2 weeks. The texture is best within the first week. Let stand at room temperature for 5-10 minutes before scooping to soften slightly. Without an ice cream maker, the texture will be more icy and granular than modern ice cream, resembling a frozen pudding or Italian granita.