If you can't tell, I love my ice-cream maker and every recipe I try is just so delicious - this can't be safe for my waist line.
This Coffee ice cream with Chocolate Chips was my Aunt Laurie's special request and was oh so yummy
Adapted from Baked Bree
Ingredients
3/4 cup sugar
2 Tablespoons cornstarch
2 Tablespoons instant coffee
1/4 teaspoon salt
1 cup milk
2 cups heavy cream
1 egg yolk
1 1/2 teaspoons vanilla bean extract
1 cup mini Chocolate Chips
In a saucepan, whisk together the sugar, cornstarch, salt, and coffee.
Slowly whisk in the milk and cream.
Cook over medium to medium high heat stirring constantly until thickened. It takes about 10-15 minutes. The mixture needs to come to a bubble so the cornstarch can reach full thickening power.
Meanwhile, in another bowl, whisk your egg yolk.
Add the vanilla extract.
Add a very small amount of the hot cream mixture to the egg yolk whisking constantly. Gradually add the rest being careful to not scramble the egg yolk.
Cover the ice cream with plastic wrap, having the wrap touch the surface so a skin does not form. Chill for a few hours, overnight if possible.
Freeze the mixture according to the directions used for your ice cream maker. A few minutes before the end of the freezing time add almost all of the Chocolate Chips.
Transfer the mixture to another container and freeze for at least two hours before you serve it. Or not.
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