It smells amazing in my house right now. Wanna know why? I’m making homemade coffee chocolate chip ice cream!!! Woot!
The aroma of coffee, vanilla, cream, and sugar steeping is intoxicating. If you love the smell of fresh brewed coffee, you’re gonna love this!
So, this recipe is adapted from an ice cream base recipe in The New York Times. It takes some time to make…like, almost a good 24 hours. But, it’s not hard. It just needs time to chill and set up.
Is your mouth watering yet? It should be…
Coffee Chocolate Chip Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 1/8 tsp sea salt
- 6 egg yolks
- 1 tsp vanilla
- 1/2 cup coarsely ground coffee beans
- 6 oz mini chocolate chips
Mix the heavy cream, whole milk, sugar and salt in a heavy saucepan. Bring up to a simmer over medium heat and stir until the sugar dissolves and the liquid bubbles a bit.
While the milk is coming up to temperature, put the egg yolks in a separate medium sized bowl.
Temper the egg yolks by slowly incorporating 1/3 of the simmering milk mixture into the bowl with the egg yolks.
Pour the tempered egg yolk/milk mixture back into the saucepan and turn it up to medium heat. Bring the mixture up to 175 degrees - or when the mixture coats the back of a spoon.
Once the liquid reaches 175 degrees, take the saucepan off the heat and dump in the coffee beans and vanilla. Let it steep for 30 minutes.
Strain the liquid through a fine mesh strainer into a new container. I lined mine with cheesecloth, but I don't think it's absolutely necessary. Let it chill for 4 hours or overnight.
Pour the chilled base into your ice cream maker and mix as directed. When the ice cream is still soft, mix in the mini chocolate chips. Then, put into the freezer to set up. Yum!