Cappuccino Crunch Ice Cream

• 2 cups Heavy Cream, Divided
• 3/4 cups Whole Milk
• 1/2 cups Granulated Sugar
• 1/4 cups Unsweetened Cocoa Powder
• 1/4 cups Light Corn Syrup
• 3/4 cups Strong Brewed Coffee
• 2 Tablespoons Non-Fat Dry Milk Powder
• 2 Tablespoons Cornstarch
• 1/8 teaspoons Salt
• 1/8 teaspoons Cinnamon
• 1/4 teaspoons Pure Vanilla Extract
• 1/2 cups Chopped, Chocolate Covered Coffee Beans
• 1/4 cups Chopped Bittersweet Chocolate

1. Combine 1 1/2 cups of cream, the milk, sugar, cocoa powder, and corn syrup in a saucepan. Warm over medium heat, stirring frequently until the mixture begins to steam. Do not let the mixture come to a boil.
2. While the cream mix is heating, in a separate bowl, combine the remaining cream, brewed coffee, milk powder, cornstarch, salt, cinnamon and vanilla extract. Whisk until smooth and the powders have dissolved.
3. Add the cornstarch mixture to the cream mixture and bring to a boil over low heat, stirring constantly. Reduce to a simmer and whisk constantly until smooth and thickened, about 2 minutes. Remove from heat and strain through a mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until chilled.
4. When ready to churn, add the chopped coffee beans and chocolate pieces to the mix and stir to combine. Freeze in your ice cream maker according to your manufacturer's instructions.
5. Makes about 1 quart.

heavy cream, milk, sugar, ubc, ubc, coffee, nonfat dry milk powder, cornstarch, salt, cinnamon, ubc, coffee beans, ubc

Taken from tastykitchen.com/recipes/desserts/cappuccino-crunch-ice-cream/ (may not work)