Hey guys- it’s about time to pull out the ice cream maker again right? Right. I’m coming back today with a similar method but a different flavor for Coffee Chocolate Chip Ice Cream that really hits the spot on a hot afternoon in my house.
If you’ve never made a churned homemade ice cream, this is a good place to start. This method, and the base recipe, are easy to riff on and flavor however you’d like. First and foremost though, this IS a recipe that requires an ice cream maker!
How to Make Coffee Chocolate Chip Ice Cream
First thing, as always, don’t forget to freeze your ice cream bowl! Mine takes a good 8-10 hours to fully freeze, so I always try to put it in the freezer the night before. In the summer, I often just make the space and store it in the freezer so it’s always ready to go!
We’re starting out by making the custard base for the ice cream. Let’s heat up some milk, heavy cream, sugar, espresso powder, vanilla extract, and salt in a medium saucepan over medium heat until it’s just boiling. Meanwhile, in a medium bowl, whisk together egg yolks, a touch more sugar, and some cornstarch until it gets thick and pale.
Then, we’re tempering the eggs by slowly pouring in some of the hot milk while whisking together. Add it all back to the pot, and then cook it over medium-high heat, whisking constantly, until you’ve got a thick custard. We’ve got to be patient and cool that bad boy in the fridge for at least 4 hours, or until it is fully chilled, and thickened.
You’ll have a pretty thick, smooth custard at this point. Pour it into your churner, and get it running. Mine takes about 20 minutes to get to the consistency of a milkshake, (see above), which is when we want to start drizzling in the melted chocolate. Drizzling it in while the ice cream make is still spinning will create thin, delicate flecks of chocolate running throughout!
Finally, scoop the whole thing into your freezing container of choice, and freeze for about 2 hours, or until it’s completely solid.
This one is really worth all the work, I promise. It tastes like a creamy, smooth, vanilla latte, but with chocolate spiked all throughout! Enjoy!
Coffee Chocolate Chip Ice Cream
- 3/4 cup milk
- 1 3/4 cup heavy cream
- 3/4 cup sugar
- 1 tbs. instant espresso powder
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 5 egg yolks
- 1 tbs. cornstarch
- 2 tbs sugar
- 3 oz. dark chocolate
- 1 tsp. canola oil
First, make sure your ice cream maker bowl is in the freezer and chilling!
In a medium saucepan, combine the milk, heavy cream, sugar, espresso powder, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the mixture is just starting to boil.
Meanwhile, in a medium bowl, whisk together the egg yolks, additional 2 tbs. sugar, and cornstarch until the mixture is thick and pale. Once the milk mixture is boiling, slowly pour about 2 cups (no need to measure) of the hot milk into the egg yolk mixture while constantly whisking. Then, pour everything back into the pot, and cook over medium heat, whisking constantly, until the mixture is thick.
Place a fine mesh strainer over the top of a heat-safe bowl, and pour the custard through it to remove any lumps. Then cover the bowl with plastic, placing the plastic directly on top of the hot custard, and chill in the fridge for at least 4 hours, or overnight. The mixture will be thick, and should be fully chilled through.
Melt the dark chocolate in the microwave, stirring every thirty seconds until fully melted, and stir in the canola oil until combined and smooth.
Churn the ice cream according to your ice cream maker's instructions. Once it has reached about the consistency of a milkshake, start to slowly drizzle in the melted chocolate mixture with the ice cream maker still running. The chocolate will freeze and break into tiny pieces as it churns.
Pour the churned ice cream into your freezing container of choice, and freeze for at least 2 hours until hardened before serving. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!