Prep 1 hr
Cook 1 hr
Recipe and photo adapted from King's Hawaiian, Nam Nguyen
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups whole milk
- 3⁄4 cup sugar
- 1 cup whole coffee beans
- 5 large egg yolks
- 1⁄2 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 5 ounces quality dark chocolate, roughly chopped
- In a medium sized saucepan, heat ½ cup heavy cream, milk, sugar and coffee beans until it is near-boiling. Stir to dissolve the sugar. Remove from the stove, cover, and allow to steep for one hour.
- Pour the remaining heavy cream into a bowl and set it on ice over a larger bowl to create a water bath. Set aside.
- In a mixing stand with the balloon attachment, whisk the eggs yolks for 1 minute until its pale yellow in color. While the eggs are whisking, reheat the dairy/coffee mixture until it begins to steam but not boil. Turn the mixer on medium and gradually drizzle in ½ of the hot dairy/coffee mixture into the beaten eggs.
- Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining dairy/coffee mixture. Heat over medium-low, stirring constantly for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped inches Pour the mixture through a sieve into the bowl of chilled cream.
- Discard the beans and remnants from the sieve. Whisk in the espresso and vanilla extract until combined. Cover the bowl with plastic wrap and chill the custard for 6-8 hours.
- Pour the custard base into the ice cream canister and churn according to the manufacturers instructions until the mixture resembles soft served ice cream. About 2 minutes before the churning is complete, sprinkle in the macadamia nuts and chocolate chunks.
- Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream for 4-5 hours or until firm.