If you follow me on Instagram, you might have seen a story post of mine a few weeks back where I could not actually stop myself from eating ice cream. This recipe was what yielded the ice cream in question, and yes, I heard that dreaded sound of the spoon scraping the bottom of the tub.
My favorite flavor combination would have to be coffee and chocolate. Nothing else comes close for me. I am curious what is yours? Leave in the comments below! After spending the July 4th week perfecting my peach ice cream, I finally decided I had a delicious and reliable enough base recipe to start making other flavors.
This ice cream is creamy, but not too soft. Sweet, but with plenty of bold flavor to cut through. And the cream eats cleanly—don’t you just hate it when ice cream coats your mouth? I truly believe this is the best ice cream I have ever had or made. My friends, I give you Coffee Chip Ice Cream.
Coffee Chip Ice Cream Recipe:
Pre-freeze ice cream maker bowl at 0 degrees for 24 hours.
Ingredients:
-2 1/2 cups of whole milk
-2 cups of heavy cream
-1 cup of sugar
-2-3 teaspoons of kosher salt, total personal preference here and I’ve used 2.5 teaspoons before
-2 tablespoons of espresso powder
-1 cup of chopped semisweet chocolate chunks
Method:
In a large bowl, combine milk, sugar, salt. Stir (do not whisk) together until sugar and salt are dissolved.
Add in cream, combine, and espresso powder, a tablespoon at a time, and make sure to stir out clumps. Put in refrigerator to chill for 2 hours.
Pull out mix, and give it a final stir, taking care not to make it bubbles, as you do not want to add air.
Pour into ice cream bowl and make according to your machines settings.
Add in chocolate chunks with 5 minutes to go.
Put in a freezing container and let harden for 3-4 hours or overnight.
Do not eat all of the ice cream in one sitting.
Do as I say, not as I do.
