coffee ice cream

How To Make coffee ice cream

• 1

  Add the granulated sugar, milk, cream, and salt to a large saucepan. Attach a clipable thermometer if you have one. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture is hot. Do not boil the mixture
• 2

  Beat the egg yolks in a medium bowl. Add a ladle of the hot mixture to the beaten egg yolks while whisking. Repeat this several times until the egg yolks are warmed. Slowly drizzle the warmed egg yolks into the milk mixture while whisking.
• 3

  Cook over medium-low heat, scraping the corners and bottom of the pan. Stir until the mixture thickens enough to coat the back of a spoon and reaches between 170-180°F. Whisk in the vanilla extract and the instant coffee.
• 4

  Pour the custard through a fine mesh screen and refrigerate for several hours up to overnight.
• 5

  Finely chop the bittersweet or dark chocolate.
• 6

  Add the ice cream mixture to an electric ice cream maker and follow the manufacturer's instructions. Once churned to soft serve, add the chopped chocolate and churn for a few more minutes.
• 7

  Pour the ice cream mixture into a freezer-safe container and freeze for at least six hours or up to overnight.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card