Coffee choc chip ice cream
I've changed the original Cuisinart recipe to incorporate freshly brewed espresso, extra cocoa and some freshly ground coffee beans for intensity. I also used skim milk and whipped my cream before churning the ice cream, for a lighter consistency.
Servings: 5 cups
For the ice cream:
- 1 cup skim milk well chilled
- 3/4 cup granulated sugar
- 60 ml espresso coffee chilled
- 2 tbsp freshly ground coffee
- 2 tbsp cocoa powder
- 1/4 cup dark chocolate chips
- 2 cups heavy cream well chilled
- 1 teaspoon pure vanilla extract
To make the ice cream:
in a medium bowl, whisk together the milk, vanilla, sugar, cocoa powder, espresso and ground coffee until the sugar is dissolved.
In another bowl, whip the cream until soft peaks form.
Add whipped cream and chopped chocolate to the coffee milk mixture and whisk gently to combine.
Transfer to a chiled loaf tin or an airtight container and freeze for 2 hours before serving.
The ice cream is ready to serve even after longer chilling time - the cream keeps it scoopable at all times.