Coffee Chocolate Chip Ice Cream
In a medium saucepan over medium heat, combine milk, sugar, heavy cream, and Espresso Salt. When sugar is completely dissolved remove from the heat. In a separate bowl, whisk the egg yolks together and slowly whisk 1/3 of the hot cream into the yolks. Whisk the egg yolk mixture back into the saucepan and cook until mixture is thick enough to coat the back of a spoon. (I have measured this to be around 170°) Remove from the heat, add the freshly ground coffee, and steep for 15 minutes. Pour mixture through a fine strainer into a bowl to remove the coffee grounds. Cover and chill in refrigerator for at least 4 hours. Churn in ice cream machine according to manufacturer’s instructions. Add the Chocolate Chips at the end of the churning cycle, freeze and enjoy.
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- ¼ teaspoon Espresso Salt
- 6 egg yolks
- ½ cup coarsely ground high quality coffee beans
- ½ cup Dark Chocolate Chips
Ingredients matter. Use the highest grade of Fresh Coffee Beans available at The Spice Lab.
|Prep Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes + 4 Hour chill|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|