Sometimes you want an ice cream that's just a little more grown-up. Something dark, and rich, and full of complex flavors. Give this espresso chip recipe a try.
INGREDIENTS
3 c. Farmer's All Natural whole milk 2 c. Farmer's All Natural heavy cream 1/2 c. sugar 1/4 tsp. Kosher salt 1 vanilla bean 5 large egg yolks 2 tbsp. instant espresso powder 6 oz. finely shredded dark chocolate
DIRECTIONS
Whisk together first 5 ingredients in a large, heavy saucepan. Cook over medium heat, stirring often, 4 minutes or until sugar dissolves and mixture is hot. Gradually whisk about 1 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens and coats a spoon.
Pour through a fine wire-mesh strainer into a bowl, discarding solids. Stir in instant espresso powder. Cool completely. Chill 8 to 24 hours or until very cold.
Stir chocolate into mixture and pour into bowl of an electric ice-cream maker. Process according to manufacturer's instructions. Freeze 1 hour before serving. Store up to 1 week.
Yields:8
Prep Time:0 hours 20 mins
Total Time:10 hours 15 mins
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