Name: Mocha Latte Ice Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 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

Recipe by ratherbeswimmin

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Southern Living

Ready In:: 50mins
Yields:
Units:

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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

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

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