[…] Related: Coconut Coffee Chocolate Chip Ice Cream […]
Um, I’m not sure how this happened to a coffee addict like myself, but I totally missed the boat on the whole “coffee ice cream” thing. I know, right? Unacceptable. Well don’t worry, I’m on the boat now. In fact, I’m the driver! 🙂
When did I finally have this incredibly luscious and caffeine-laden concoction? Why, at Beck’s, a quaint little ice cream shop in Lexington, MI. They also happen to make a killer breakfast sandwich, but that is a topic for another day. (And my extreme love for all things breakfast practically guarantees that it will be a topic for another day.)
But I couldn’t just stop at coffee ice cream, oh no. What to add to complement a rich flavor such as coffee? Chocolate. Duh!
This ice cream is deliciously creamy, and the sweetness of the chocolate and coconut balances out nicely with the bold coffee flavors. I would recommend using your usual favorite coffee beans for this recipe, while keeping in mind that a darker bold roast will create a better coffee-ish flavor.
As a side note, I may or may not have spilled an entire can of coconut milk on the floor during the creation of this recipe. And by “may or may not”, I mean that the entire ten minutes that my milk/sugar/coffee mixture was steeping was the same ten minutes I spent wiping coconut milk off my cabinets and floor. Cooking is such fun stuff, sometimes, isn’t it?
Let me know in the comments below if you make this recipe, or tag #thecharmingdetroiter on Instagram!
Coconut Coffee Chocolate Chip Ice Cream
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1/4 cup ground coffee
- 3 egg yolks, room temperature
- 1/2 cup coconut milk
- 1 pinch salt
- 2 cups heavy cream
- 1 tsp. vanilla extract
- 3/4 cup mini semi-sweet chocolate chips
Instructions
Combine whole milk, sugar, and ground coffee in a saucepan and bring to a simmer, stirring constantly. When the mixture begins to bubble around the edges, remove from heat and allow coffee to steep in mixture for 10-15 minutes. Strain the mixture into a bowl or pitcher using a fine mesh sieve or cheesecloth (it is okay is some of the finer coffee grounds remain in the milk). Wipe pan clean and return milk to pan. Place pan back over medium heat.
Add egg yolks to a clean bowl and beat lightly. Gradually add about 1/2 cup of the warm milk mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and stir to combine. Continue to simmer until the mixture has thickened slightly, but do not boil. Remove saucepan from heat and add coconut milk and salt, stirring until combined. Allow mixture to cool to room temperature. Add cream and vanilla extract, stirring to combine. Chill in the refrigerator for 30 minutes.
Add mixture to ice cream maker, following the manufacturers manual for instructions. Check the ice cream maker occasionally, and when the ice cream has reached the consistency of soft-serve ice cream, add in the chocolate chips. Allow ice cream maker to finish freezing process. Store ice cream in an airtight container in the freezer until ready to serve.
http://thecharmingdetroiter.com/coconut-coffee-chocolate-chip-ice-cream/
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