Wednesday, March 23, 2011

Coffee Ice Cream with Chocolate Swirl

Yes please!  I wish I had never ending supply of this stuff.  Mmmm...ran out last night, sad.  I made this to share with Lizzy and Timmy (Kam's sis and her husband) and they seemed to enjoy it.  AND Kam's mom and dad are coming to visit this weekend, so it gives me an excuse to make more.  I try and not make anything too often that requires 2 cups of heavy cream, but when you have company, all heathy waist size bets are off.

What you'll need:

Coffee Ice Cream
2 teaspoons instant coffee dissolved in 2/3 cup water ( I heaped my teaspoons a little)
3/4 cups whole milk
1/2 cup brown sugar
5 egg yokes
1 1/2 cups heavy cream
1 teaspoon vanilla

Chocolate Swirl
1/4 cup sugar
3 tablespoons light corn syrup
1/4 cup water
1 very heaped tablespoon cocoa powder
1 tablespoon instant coffee (not too heaped)
1/2 teaspoon vanilla

Place egg yokes and sugar into a heat proof bowl and whip with hand mixer until it turns a lighter color, it will look a little fluffier too.  About 2 minutes.  In a medium sauce pan, heat whole milk and dissolved coffee over medium low heat until it just starts to simmer and you can see a light steam.  Add half into the egg/sugar whip and stir until combined.  Now slowly pour the egg mixture into the sauce pan with remaining milk and stir with a wooden spoon.  Continue heating and stirring for about 4 minutes or until thickens slightly and coats the back of the wooden spoon.  Be careful not to over heat because the egg will begin to cook.  Pour into an air tight container, allow to cool to room temperature, then place in the fridge over night.

You will want to make the chocolate swirl the night before as well.  Add all ingredients into a small sauce pan.  Bring to a boil stirring constantly over medium heat.  Once boiling, whisk for one minute at a hard boil, then remove from heat and pour into an air tight container.  Cool to room temp, then put in fridge with ice cream mixture.

When you're ready to add to the ice cream maker, remove from fridge and pour through a mesh strainer to ensure you remove any egg that could have cooked.  Add heavy cream and vanilla.  Now freeze in your ice creamer maker.

Finally, once ice cream is finished in the mixer, layer your ice cream and chocolate syrup in your favorite airtight ice cream storage container.  Place in freezer for a minimum of 2 hours and freeze.  The longer your freeze the better, the chocolate swirl takes longer to freeze than the ice cream.  Also, be sure that your ice cream is level in the freezer, mine was at a bit of an angle and most of the chocolate swirl ran down the side and to the bottom of the bowl.  Which made really yummy ice cream when it was almost gone, and not too much chocolaty-ness for the first few scoops.

What more can I say.  This stuff is good.  Enjoy!

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