Double Mocha Chocolate

Remember to read the notes and hints in Quick Basic Vanilla

1 pint half-and-half
1 pint heavy whipping cream
1/2 gallon chocolate milk (the "double" part of the recipe)
1 c baking cocoa (powered)
1 tablespoon "instant" coffee crystals
1 cup sugar (chocolate milk is candy sweetened)
15 to 20 lbs ice
2 cups rock salt
  1. Place half-and-half and heavy whipping cream into a two quart sauce pan
  2. Add sugar, coffee and cocoa
  3. Heat gently on the stove until just disolved (DO NOT OVER HEAT)
  4. Place warm disolved cocoa, sugar, coffee, half-and-half and heavy whipping cream into the freezer can
  5. (Optional) Refrigerate mixture for an hour or two (saves on ice)
  6. Add chocoloate milk until the level reaches the fill line (*)
  7. Add paddle, top with lid and place into mixer
  8. Alternate ice and rock salt until area around can is filled to the top
  9. Plug in mixer
  10. Check every 15 minutes to add more ice and salt as the ice melts (**)