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Coffee Chocolate Chip Ice Cream

Espresso Salt is a delicious addition to 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.

More Information
SKU R195

- 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

Tips Notes

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
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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