This is a adaptation of some coffee ice cream recipes I have seen. I really like coffee ice cream but have a hard time bringing myself to pay the price of Hagen-Daz or Starbucks coffee ice cream. My favorite flavor of Starbucks has the chocolate chunks in it, why there is shaved chocolate in this recipe and I think the Kahlua really adds to the flavor and keeps it from setting up too hard. If you like coffee ice creams, this is really, really good. The base needs to chill 8 hours or overnight, so you need to plan ahead.
It never lasts more than a day as I share it with my other coffee ice cream friends. Oh, well, it is easy to make and much cheaper than the store bought.
Coffee Chocolate Ice Cream.
Yield: One Quart.
Ingredients
¾ cup sugar
2 tablespoons cornstarch
1 tablespoon instant espresso (I used instant coffee)
⅛ teaspoon salt
2 cups whole milk
1 cup whipping cream
1 egg yolk
1 ½ teaspoons vanilla
1 ounce shaved chocolate
½ tablespoon Kahlua (optional)
Directions
Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture is slightly thickened. Remove from heat.
Pour about one cup of the hot mixture into the lightly beaten egg yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla. Cool one hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours. Stir in the Kahlua before pouring into the freezer container and stir together.
Pour chilled cream mixture into freezer container and freeze according to manufacturer’s directions. Last five minutes add the shaved or chunked chocolate.
I'm not sure I like coffee ice cream. I only drink one cup a day and most times don't finish it off.
ReplyDeleteYou might not like this then as it is coffee tasting, not mocha. Though I have had rave reviews from my taste testers.
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