Mocha Latte Ice Cream

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 1 quart

ingredients

• 3⁄4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon instant espresso
• 1⁄8 teaspoon salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 1⁄2 teaspoons vanilla bean paste
• 2 cups chopped pecans
• 2 ounces finely chopped semisweet chocolate

directions

1. Whisk together the first 4 ingredients in a large heavy saucepan.
2. Gradually whisk in milk and whipping cream.
3. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
4. Whisk egg yolk until slightly thickened.
5. Gradually whisk about 1 cup hot cream mixture into yolk.
6. Add yolk mixture to remaining cream mixture, whisking constantly.
7. Whisk in vanilla bean paste.
8. Cool 1 hour, stirring occasionally.
9. Place plastic wrap directly on cream mixture, and chill 8-24 hours.
10. Meanwhile, preheat oven to 350°.
11. Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
12. Cool completely (about 30 minutes).
13. Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
14. Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.