Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

This decadent homemade chocolate ice cream recipe gets its rich flavor from brewed coffee and semisweet chocolate and its creaminess from an egg custard made with whipping cream and half-and-half.

Recipe by Southern Living June 1997

Gallery

Credit: Ralph Anderson; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
5 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.

    Advertisement
  • Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.

  • Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.

  • Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.

  • Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.

  • Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Advertisement
Advertisement