Alex wrote:

> Cold subdues the flavour of chocolate, and with the Dutch process already
> subduing the flavour, the ice cream is off to a bad start. To make matters
> worse, lots of cream and milk also subdue the taste of chocolate, and so
> if you use Dutch process cocoa in "chocolate" ice cream you're essentially
> guaranteed to get a very pale, washed-out taste - at best a poor shadow of
> chocolate.

Right. If you want intense chocolate flavor, make chocolate sorbet instead
of chocolate ice cream. Orwell posted the following recipe which works fine
for me:

Bring 2 cups water to a simmer.
Whisk in 1 cup cocoa powder and 3/4 cup sugar.
Chill, then churn.

Bob