I have been wanting an ice cream maker all summer (or maybe even all my life), but I faithfully waited until my birthday hoping to get one. I did get some really wonderful presents, but an ice cream maker wasn’t one of them. I may or may not have had a slight freak out about this incident which may or may not have precipitated an emergency run to the store on my birthday to pick one up. Basically you don’t want to mess with me and ice cream. Needless to say, now I have an ice cream maker ;-).
My first order of business with my new toy was a raspberry ice cream with large chocolate chunks. While the recipe stated that it made about one quart, about 5 minutes into churning there was ice cream pouring out of the top of the 1 1/2 quart machine. It really didn’t freeze and while it didn’t taste awful, I ended up having to throw it out.
However once we got back from vacation I was determined to tackle the infamous French ice cream. I poured through “The Perfect Scoop”, looking for the perfect ice cream, an I finally decided on coffee ice cream because it’s John’s favorite and I liked that it would perfectly complement some large chocolate chunks. I will warn you in advance that this ice cream is VERY coffee flavored. This is in part due to the fact that I ended up steeping the coffee beans with the milk for several hours while I was running errands, so if you want a milder flavor, steep the beans for a shorter period of time. With the chocolate chunks, I was trying to replicate the famous Grater’s ice cream, but I found that they were slightly more hard than I would’ve liked. If you are brave enough you can add extra oil to the chocolate, which will keep it softer in the ice cream. You could also try making truffles and adding them to the ice cream, but I was trying to keep it simple.
Coffee Ice Cream with Chocolate Chunks
– Makes about 1 quart
- 1 -1/2 cups whole milk
- 3/4 cup sugar
- 1 -1/2 cups whole coffee beans
- Pinch of salt
- 1- 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground coffee
For the Chocolate chunks
- 4 oz dark chocolate (60% cacoa)
- 1 T. vegetable oil
1. Begin by warming milk, sugar, coffee beans, salt and 1/2 cup of heavy cream in a saucepan. Once warmed through, cover, remove from heat and let steep at room temperature for about 1 hour. If you’d like a stronger flavor, continue to steep in the refrigerator for 2-4 more hours.
4. Slowly pour the warm coffee bean-milk mixture into the egg yolks, whisking constantly in order to temper the yolks. Then scrape the warmed egg yolk mixture with coffee beans back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir. The mixture should thicken and coat the spatula. If you have a reliable thermometer, the temperature should be 170-175° when the custard is done.
6. Once the custard is thick, pour it through the strainer into the cream and stir. Press on the coffee beans to extract as much flavor as possible, then you can discard the beans. Mix in vanilla and finely ground coffee and stir until cool. To cool the ice cream more quickly, you can place the bowl in an ice bath in the sink and continue to stir.
7. To make the chocolate chunks, melt chocolate and oil in the microwave. Stir to mix and then poor mixture onto a rimmed plate. Cool in the freezer until hard. Break the chocolate into chunks and keep cold until ready to use in the ice cream.
8. Chill the milk mixture in the refrigerator and then freeze according to your ice cream maker’s instructions. When there are about 5 minutes left of freezing time, add the cold chocolate chunks and allow them to mix in. Make sure to chill the bowl adequately before churning the ice cream (most machines required 20+ hours of chilling time). Store ice cream in an air tight container in the freezer.
Adapted from The Perfect Scoop by David Lebovitz