Coffee Chocolate Chip Ice Cream

Soft and creamy coffee chocolate chip ice cream is the easiest and most delicious dessert!My only question is why didn't I start making homemade ice cream sooner??

I received this ice cream maker as a wedding gift and I have been so excited to finally try it. It was SO easy to use and this ice cream was ready in just 20 minutes after I started the machine. MAGIC.

You have to freeze your ice cream maker bowl for 12-24 hours before making the ice cream so go ahead and get those bowls in the freezer so you can make this heavenly treat.

Once the custard is ready for the ice cream maker, follow the instructions according to your machine. Mine took about 20 minutes until it was a fro-yo texture and then I added my chocolate chunks and poured it into a 9x5 loaf pan that was lined with parchment paper. Parchment paper is my best friend. It makes everything so much easier and cleaner.

This recipe is a bit more time consuming than other ice creams because you have to let your coffee beans steep for an hour in the warm milk. Other than that, it takes no time at all!

You can use decaffeinated or caffeinated coffee depending on your preference and you can also add as little or as much chopped chocolate as you would like. I prefer decaffeinated coffee beans so I can eat this late-night treat and then go to sleep :)

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Coffee Chocolate Chip Ice Cream

Yield: 1 quart

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

• 1 & 1/2 cups whole milk
• 3/4 cup granulated sugar
• 1 & 1/2 cups whole coffee beans (decaffeinated or caffeinated)
• 1-2 pinches of salt
• 1 & 1/2 cups heavy cream
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 – 1/2 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
• 1/2 cup (4 oz.) chopped dark or semi-sweet chocolate

instructions:

How to cook Coffee Chocolate Chip Ice Cream

1. In a medium size saucepan over medium heat, heat the milk, sugar, whole coffee beans, salt and 1/2 cup of the heavy cream until it is hot and steaming but not yet boiling. Remove from heat, cover, and let it sit and come to room temperature for 1 hour so the coffee beans will steep.
2. After an hour, pour the remaining cup of heavy cream into a new medium sized mixing bowl and set it over a large bowl filled with ice. Set a fine mesh strainer on top of the mixing bowl and set aside.
3. Reheat the milk and coffee mixture over medium heat until hot but not yet boiling again. In another separate bowl, whisk your egg yolks together. Slowly and carefully pour the hot milk into the bowl with the egg yolks, whisking constantly so the eggs don’t curdle. This tempers the egg yolks. Pour the egg yolk/milk mixture back into the saucepan and continue cooking and stirring with a rubber spatula continuously for about 10 minutes or until the mixture has thickened. Be sure to stir and scrape the bottom of the pan.
4. Pour the thickened custard into the fine mesh strainer to separate the coffee beans and stir this mixture into the heavy cream. Press coffee beans to remove as much of the coffee flavor as you can and then discard the beans. Stir in coffee granules and vanilla extract and continue stirring until the mixture has cooled.
5. Cover and let it cool in the refrigerator for at least 1 hour or overnight and then freeze according to your ice cream makers instructions. I poured the mixture into my ice cream maker and it took about 20-25 minutes. When the ice cream has the texture of frozen yogurt (thick but soft and creamy), stir in chocolate chunks, pour into a 9×5 loaf pan lined with parchment paper and keep frozen. ENJOY!

NOTES:

Adapted from The Perfect Scoop.

Created using The Recipes Generator