Coffee Chocolate Chip Ice Cream Recipe
Coffee Chocolate Chip Ice Cream is a perfect blend of bold coffee flavor and rich chocolate chips, making it a favorite for coffee and chocolate lovers alike. This creamy and indulgent dessert is ideal for hot summer days or as a luxurious treat any time of the year.
Equipment:
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker
- Freezer-safe container
- Rubber spatula
Ingredients:
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup instant coffee granules or espresso powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or finely chopped chocolate
- Optional: 1 tablespoon coffee liqueur (such as Kahlúa) for enhanced flavor and smoother texture
Instructions:
- Heat the Milk and Cream:
- In a medium saucepan, combine the whole milk, heavy cream, and instant coffee granules or espresso powder. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally to help dissolve the coffee granules.
- Prepare the Egg Yolks:
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Temper the Eggs:
- Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
- Cook the Custard:
- Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Add Vanilla and Chill:
- Remove the saucepan from the heat and stir in the vanilla extract (and coffee liqueur, if using). Pour the custard through a fine mesh strainer into a clean mixing bowl to remove any cooked egg bits.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
- Churn the Ice Cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Add the Chocolate Chips:
- During the last few minutes of churning, add the chocolate chips or chopped chocolate to the ice cream maker, allowing them to mix in evenly.
- Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until the ice cream is firm.
- Serve:
- Scoop the Coffee Chocolate Chip Ice Cream into bowls or cones and enjoy! You can garnish with additional chocolate chips or a drizzle of chocolate syrup if desired.
Tips:
- Coffee Strength: Adjust the amount of coffee granules or espresso powder to your taste. More coffee will result in a stronger flavor.
- Texture Tip: Adding coffee liqueur helps prevent the ice cream from freezing too hard and keeps it creamy.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks.
Coffee Chocolate Chip Ice Cream is a decadent treat that combines the bold flavor of coffee with the sweetness of chocolate chips. This homemade ice cream is smooth, creamy, and perfect for satisfying your sweet tooth. Enjoy it on its own, or use it to create a delicious affogato by pouring a shot of hot espresso over a scoop!
Coffee Chocolate Chip Ice Cream
Coffee Chocolate Chip Ice Cream is a perfect blend of bold coffee flavor and rich chocolate chips, making it a favorite for coffee and chocolate lovers alike.
Equipment
- Medium saucepan
- Whisk
- Mixing bowl
- Ice cream maker
- Freezer-safe container
- Rubber spatula
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup instant coffee granules or espresso powder
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or finely chopped chocolate
- Optional: 1 tablespoon coffee liqueur such as Kahlúa for enhanced flavor and smoother texture
Instructions
- Heat the Milk and Cream:
- In a medium saucepan, combine the whole milk, heavy cream, and instant coffee granules or espresso powder. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally to help dissolve the coffee granules.
- Prepare the Egg Yolks:
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Temper the Eggs:
- Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
- Cook the Custard:
- Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Add Vanilla and Chill:
- Remove the saucepan from the heat and stir in the vanilla extract (and coffee liqueur, if using). Pour the custard through a fine mesh strainer into a clean mixing bowl to remove any cooked egg bits.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
- Churn the Ice Cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Add the Chocolate Chips:
- During the last few minutes of churning, add the chocolate chips or chopped chocolate to the ice cream maker, allowing them to mix in evenly.
- Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until the ice cream is firm.
Notes
Scoop the Coffee Chocolate Chip Ice Cream into bowls or cones and enjoy! You can garnish with additional chocolate chips or a drizzle of chocolate syrup if desired.
