Prep 40 mins
Cook 15 mins
I couldn't find a recipe anywhere for coffee ice cream that didn't use either instant powdered coffee or a long and annoying process of steeping coffee in milk and cream, so I made one up. I used evaporated milk - NOT condensed milk! - to compensate for the water in the espresso. This recipe doesn't require a lot of egg yolks to be absolutely divine!
- 2⁄3 cup freshly brewed espresso (2 espressos)
- 1⁄3 cup evaporated milk
- 2 cups heavy cream
- 3⁄4 cup sugar
- 3 egg yolks
- 2 teaspoons vanilla
- 5 ounces chocolate chips (Toll House Dark Chocolate Morsels recommended)
- 2 teaspoons vegetable oil
- Combine espresso, evaporated milk, and cream in a medium saucepan and set over medium-low heat until just starting to simmer.
- Meanwhile, whisk the egg yolks with 1/4 cup of the sugar until pale yellow.
- Add about a cup of the hot cream to the egg-sugar mixture and whisk thoroughly. Then pour it back into the saucepan, keep whisking, and add the rest of the sugar. Once it's all combined, stick a thermometer in and continue to cook over medium-low heat until it reaches 175 degrees F, about 5 minutes. Remove from heat and whisk in vanilla.
- Chill for at least two hours, or overnight.
- Pour into a chilled ice cream maker and start churning.
- While the ice cream churns, combine the chocolate chips and vegetable oil in a bowl and heat in a microwave on high for 45 seconds. Stir. If not completely melted, continue to microwave in 15-second intervals.
- When the ice cream is almost done, stir the melted chocolate. I recommend using a rubber spatula to help guide the chocolate out in a steady drizzle so you get nice, thin shavings that melt in your mouth!
- Once the chocolate is all incorporated, put the ice cream in a container and freeze until firm.