Coffee Ice Cream

I went through a phase a few years ago where I made ice cream every few days.  I got a cuisinart ice cream maker for my birthday (does my husband know me or what?!) and I’m impressed that the motor hasn’t worn out yet.  Tonight I felt like pulling it out again – must be all this summery weather.  Here’s the recipe I came up with – gluten free, but certainly not fat free! All things in moderation…

Coffee Chocolate Chip Ice Cream:

3 cups whole milk

1 cup half and half

4  egg yolks

1 cup sugar

1 teaspoon vanilla

1 tablespoon freeze dried coffee (if you want a stronger coffee flavor, double this)

1 cup bittersweet chocolate chips, chopped

combine the milks and bring to a low boil over medium high heat in a heavy saucepan.

meanwhile, beat the yolks, sugar, coffee, and vanilla together with a mixer at high speed until pale and creamy.

now you have to temper the eggs so they don’t cook when you pour in the hot milk, so take a ladle or cup measure, and while you are whisking the egg/sugar mixture, slowly add 1/2 milk at a time until half of the milk is whisked in and all the sugar is dissolved.  then return that to the saucepan and the rest of the milk.  cook 2 minutes on medium low to heat it all back up.

put this saucepan in a big ice filled bowl to cool quickly.  stir it up occasionally till cold, maybe 1 hour? it should be super cold.  then add this to your ice cream maker until it is done, then stir in those chocolate chips and eat it up.



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