Easy Espresso Stracciatella

Submitted by Abby Falck

"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!"

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 1 quart

ingredients

• 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

directions

1. Combine espresso, evaporated milk, and cream in a medium saucepan and set over medium-low heat until just starting to simmer.
2. Meanwhile, whisk the egg yolks with 1/4 cup of the sugar until pale yellow.
3. 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.
4. Chill for at least two hours, or overnight.
5. Pour into a chilled ice cream maker and start churning.
6. 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.
7. 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!
8. Once the chocolate is all incorporated, put the ice cream in a container and freeze until firm.