I am not sure what inspired me to want to make ice cream, but I am sure happy I did. When it came to deciding the flavor I must admit it's no secret that I'm a big fan of coffee especially in ice cream form; also chocolate chips just seemed like the next logical step. This recipe calls for a Kitchen Aid Mixer (I borrowed mine from my mom) and takes longer then your average dinner recipe because the key to making good ice cream is letting the temperatures both raise and lower slowly. Meaning it is important to allow things to heat up slowly and cool down slowly so in the final freezing process less crystals are created and thus a creamer ice cream. Enjoy!
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INGREDIENTS;
1.5 Cups of Heavy (Whipping) Cream
1.5 Cups of Whole Milk
1 Cup of Cane Sugar (any kind of sugar works)
4 Egg Yokes
3/4 Cup of Freeze Dried (Instant) Coffee
1 TSP of Vanilla Extract
1 Cup of Chocolate Chips - I used Milk Chocolate
DIRECTIONS:
Add whipping cream and whole milk to a pot and heat it up on medium heat. You want it to get hot but NOT to the point of boiling.
Next add in your sugar and stir so that it dissolves.
In a separate bowl add your egg yokes. We are going to temper the eggs (this means slowly raising the temperature of the egg mixture so that it doesn't cook and become chunky)
Mix the tempered egg yokes in with the cream mixture and continue to heat on the stove until the cream thickens. A good way to test if it has thicken is to first take a black spoon and using a finger slide it across the spoon to reveal a line - the more opaque the liquid is in comparison to the colour of the spoon the thicker the mixture is.
Once the cream has thickened (about 10 minutes) take some of the hot cream and add it to the instant coffee to dissolve it before adding it back into the cream mixture followed by the vanilla extract. Stir well until fully incorporated.
Next remove the cream mixture from the heat and strain into a glass seal-able container. Allow to cool uncovered until it reaches room temperature then cover and place in fridge over night to thicken further.
Place the cream mixture into your Kitchen-Aid ice cream bowl and let it stir and churn the cream for 20 min on the lowest speed before adding in your chocolate chips. Allow the cream to continue to churn for an additional five minutes (you want the consistency to almost be that of soft serve ice cream)
Once the cream has a nice texture place back into the glass container, seal and place in freezer overnight to harden. Take the ice cream out of the freezer 2 minutes before you want to serve it and enjoy.
