Mocha Latte Ice Cream

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement