Mocha Ice Cream

  1. Microwave chocolate at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
  2. Beat yolks and 1/4 cup sugar at high speed with an electric mixer until thick and pale. Put aside.
  3. Bring whipping cream, half-and-half, remaining 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
  4. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat.
  5. Stir in chocolate mixture, cover and chill 2 hours.
  6. Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer's instructions.
  7. Transfer to plastic container and place in the freezer for an hour before serving.

dark chocolate, coffee, whipping cream, milk, sugar, coffee granules, egg yolks

Taken from www.food.com/recipe/mocha-ice-cream-522953 (may not work)

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