Coffee-Chocolate Ice Cream

Photo: Jennifer Davick; Styling: Amy Burke

Yield: Makes about 1 qt. (serving size: 1/2 cup)
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 9 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 6g
  • Saturated fat: 4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 21g
  • Fiber: 0.0g
  • Cholesterol: 42mg
  • Iron: 0.0mg
  • Sodium: 76mg
  • Calcium: 107mg

Ingredients

  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 2 tablespoons instant espresso
  • 1/4 cup shaved semisweet chocolate baking bar

Preparation

  1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
  3. 3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. 4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
  5. *Granulated sugar may be substituted.
  6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg
Note:

Total time does not include freezing.

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