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delectable downfall chunky custard mocha ice cream

review
Private Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

It is serious ice cream making time here in Florida! Every year I serve a different flavor on July 4th. This year I decided on a mocha for my nephew. He loves coffee ice cream, we all love chocolate and I always add a touch of cinnamon to my coffee and my brownies. This custard packs an espresso punch, while the chocolate and brownie add a chunky mocha twist. If you do not have time or desire to make the ice cream, use a good quality store bought coffee/espresso ice cream and add cinnamon and Kahlua w/ low speed mixer; then hand stir in your brownie pieces and chocolate chips. Freeze.

yield serving(s)
prep time 1 Hr 30 Min
method Ice-Cream Maker

Ingredients For delectable downfall chunky custard mocha ice cream

  • 1 1/2 c
    heavy cream
  • 1 1/2 c
    whole milk
  • 2-3 Tbsp
    espresso powder, instant
  • 1/2 tsp
    fine quality cinnamon
  • 3/4 c
    sugar
  • 1 pinch
    salt
  • 4 lg
    egg yolks
  • 3/4 c
    semi sweet mini chocolate chips
  • 4 inch square brownie, cut into bite-sized pieces
  • 2 Tbsp
    kahlua, optional

How To Make delectable downfall chunky custard mocha ice cream

  • 1
    In large saucepan, combine cream, milk, espresso powder, and cinnamon. Bring to a simmer over medium heat, stirring occasionally. Set aside.
  • 2
    Beat together the egg yolks, sugar, and salt until creamy. Mixture will be a soft yellow. Gradually whisk in half of your hot cream/milk mixture.
  • 3
    Transfer the yolk/cream/milk mixture (custard) to the remaining hot cream/milk in saucepan. Return the saucepan to a low heat and cook, stirring constantly, until custard thickens enough to coat the back of a spoon. It will register 170-170 degrees F on a thermometer.
  • 4
    Remove pan from heat and transfer hot custard to a bowl. Cool to room temperature and then refrigerate at least 3 hours, or overnight.
  • 5
    Once custard has been refrigerated, freeze it in an ice cream maker according to manufacturer's instruction.
  • 6
    Stir chocolate, brownie pieces, and Kahlua (if using) into the soft ice cream and serve immediately.
  • 7
    COOKS TIPS: The Kahlua will keep your custard at a softer serve consistency in freezer.
  • 8
    For firmer ice cream consistency, place soft ice cream in a covered container. Place in freezer for 2-3 hours until desired hardnesss reached.
  • 9
    Freezing longer than this will make ice cream hard. You will then need to soften at room temperature for 10-15 minutes prior to serving.
  • 10
    COOKS NOTE: liqueur not only enhances flavor of the ice cream, it also helps texture. Most homemade ice cream will become rock hard when frozen more than 6 hours. The alcohol in the liqueur acts like an antifreeze!
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