Homemade Coffee Chip Ice Cream
Servings: 1 quart
Equipment
- ice cream maker
- fine mesh sieve
Ingredients
- 1 & ½ cup whole milk
- 1 & ½ cup coffee beans decaf if you'd like
- 1 cup sugar
- 1 pinch salt
- 5 egg yolks
- 1 & ½ cup heavy cream
- 1 tbs cocoa powder
- 1.5 tbs instant coffee if you can't find decaf, this shouldn't be near enough caffeine for it to matter!
- ½ cup semi sweet chocolate
- 1.5 tablespoon coconut oil
Instructions
- First make sure your ice cream maker is cold/the canister is frozen.
- Warm the Milk: In a sauce pan, add 1 & ½ cups whole milk, 1 & ½ cups coffee beans, pinch salt, & 1 cup sugar. Stir. Heat on low for about 10 minutes, stirring often. We are heating the milk until the sugar is dissolved & the milk is steaming and heated through. You should still be able to touch your finger to it without it burning
- Make Second Half of Base: In a medium bowl, add 5 egg yolks & whisk them for about 30 seconds. Slowly pour about ⅓ of the milk mixture into the egg yolks, whisking vigorously. Pour that mixture back into the milk mixture & whisk. Strain out your coffee beans using a fine mesh sieve or colander. Do not discard coffee beans. Pour the milk mixture back into the saucepan without coffee beans & return to heat. Whisk in 1tbs cocoa powder & 1.5 tbs instant coffee. In a large bowl, add heavy cream and the coffee beans. Set aside.
- Thicken the milk & egg mixture. Keep saucepan with milk & egg mixture on medium heat until it slightly thickens and just barely coats the back of a spoon (or reaches 170°). This should take about 10 minutes. Keep an eye on it the entire time & stir and whisk often so that eggs do not cook or curdle. Once mixture reaches 170°, strain it through the fine mesh sieve into the heavy cream and coffee beans. Whisk to combine & let everything sit and steep until it comes to room temp or is completely cool. To quicken the process, fill another larger bowl with ice and nestle the bowl with the ice cream base into it. And yes, keep coffee beans steeping
- Churn your ice cream following your ice cream maker instructrions. While ice cream cools, make chocolate by melting ¼ cup semi sweet chocolate and 2.5 teaspoon coconut oil. When ice cream has 5 minutes left to churn, pour melted chocolate into ice cream while it churns. It swill begin to freeze and form thin chips.
- Eat right out of the churner for a soft serve texture, but for best results, freeze overnight.