Coffee Ice Cream with Dark Chocolate Morsels
This recipe crafts a rich and creamy coffee ice cream, elevated by the addition of good-quality dark chocolate morsels. It involves infusing coffee into a dairy base, chilling it thoroughly, and then churning it to a delightful frozen dessert. Optional liqueurs add depth, creating a sophisticated treat perfect for any occasion.
Equipment
- 1 Ice Cream Maker Essential for churning the ice cream base.
- 1 Saucepan For infusing coffee into the dairy and cooking the custard base.
- 1 Fine-mesh Sieve To strain coffee grounds from the infused cream mixture.
- 2 Mixing Bowls For whisking ingredients and chilling the base.
- 1 Whisk For combining ingredients and tempering the egg.
Ingredients
Main
- 1 egg
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon Baileys Original Irish Cream optional
- 1 teaspoon Creme de Cacao optional
- 2 cups Heavy cream
- 1 cup Whole milk
- 1/4-1/2 cups Granulated sugar
- 2-3 tablespoons Coarse-ground coffee of your choice I prefer "Vienna Roast" from Whole Foods ~ it has sweet toffee notes
- 4 ounces Bar of good-quality dark chocolate I prefer Sirius Icelandic Chocolate from Whole Foods
Instructions
- Combine heavy cream, whole milk, and coarse-ground coffee in a saucepan. Heat gently over medium-low heat until just simmering, then remove from heat, cover, and let steep for 15-20 minutes.
- Strain the coffee-infused cream mixture through a fine-mesh sieve into a clean bowl, pressing lightly on the grounds to extract maximum flavor. Discard the coffee grounds.
- In a separate bowl, whisk together the egg and 1/2 cup granulated sugar until light and creamy.
- Slowly whisk about half of the warm coffee-infused cream into the egg mixture to temper it, then pour the tempered egg mixture back into the saucepan with the remaining cream.
- Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or whisk, until the custard base thickens enough to coat the back of a spoon (do not boil).
- Stir in the vanilla extract, Baileys, and Creme de Cacao (if using). Immediately transfer the custard to a clean bowl, cover, and chill thoroughly in the refrigerator for at least 4 hours, preferably overnight, until very cold.
- Once the base is chilled, finely chop the dark chocolate bar into small morsels or chunks of varying sizes.
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, add the chopped dark chocolate morsels, allowing them to incorporate evenly into the ice cream.
- Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
Notes
For optimal coffee flavor without bitterness, consider a cold infusion: steep coarse-ground coffee in the cold milk and cream mixture overnight in the refrigerator, then strain. Alternatively, gently warm the milk and cream with coffee, let it steep off heat for 15-20 minutes, then strain thoroughly through a fine-mesh sieve. Ensure the base is fully chilled (ideally overnight) before churning; this is crucial for a smooth, creamy texture. When adding the egg, temper it properly by slowly whisking a small amount of the hot cream mixture into the beaten egg before adding the egg back to the main pot, preventing curdling. Use high-quality dark chocolate and chop it into varying sizes for textural interest. Add the chocolate morsels during the last few minutes of churning, allowing them to distribute evenly without becoming too brittle or sinking.