espresso dark chocolate chip ice cream.

ice cream.

ice cream is one of those things that instantly takes you back to your childhood. you’d be hard-pressed to find someone who doesn’t remember that feeling of heart-tugging urgency that swallowed you up whole upon hearing the familiar chimes of the ice cream truck on an unbearably hot summer day.

ice cream is velvety, decadent frozen nostalgia.

for the first post of this blog, i figured i would make something that is easy to make, and even easier to enjoy. and that, my friends, would be ice cream.

more specifically, espresso ice cream with dark chocolate chunks.

can i just say that this ice cream is impressive? make it with decaf espresso beans and serve it as the grand finale of a dinner party. scoop it onto just-baked brownies. hell, make this ice cream with full-strength espresso and have it in the morning in lieu of the usual latte. suffice to say, this ice cream works and plays well with others.

making this ice cream is a labor of love, but believe me when i say nothing is more rewarding than enjoying something you prepared yourself from scratch, and sharing it with the people you love.

espresso dark chocolate chip ice cream

adapted from David Lebovitz’s The Perfect Scoop

what you’ll need:

1 1/2 cups whole milk
3/4 cup sugar (i used espresso-infused sugar to deepen the coffee flavor)
1 1/2 cups whole coffee beans (decaf or full-strength)
pinch of kosher salt
1 whole vanilla bean, split lengthwise
1 1/2 cups heavy cream
5 large egg yolks, at room temperature
1/4 teaspoon good vanilla extract
1/4 cup good dark chocolate, chopped (i used valrhona)

what you’ll do:

place milk, sugar, whole coffee beans, salt, and vanilla bean in a heavy-bottomed medium saucepan over medium heat. stir to combine, and heat until mixture is warm and beginning to steam, but not boiling. once warm, take pan off the heat, cover, and allow to steep for one hour.


pour the reserved cup of cream into a medium-sized metal bowl. i typically place the bowl in the freezer for about half an hour prior to using. place a mesh strainer on top of the bowl.

uncover the pot on the stove and place back on medium heat, allowing the mixture to get hot and steamy once again, but don’t boil it! there’s almost nothing worse than any type of dairy boiling over on the stove!

meanwhile, separate the egg yolks from the whites. don’t discard the whites, you can use them for so many things, like making meringues, macaroons, or for breakfast in a scramble or an omelet!  whisk the egg yolks together.

using a ladle or spoon, add some of the heated mixture to the egg yolks, whisking constantly. what you’re doing is tempering the egg yolks, and getting them acclimated to the temperature of the hot coffee/milk mixture. if you were to add theyolks straightaway to the hot liquid, the egg yolks would basically freak out and scramble. not exactly what you want when making ice cream. remember, you’re not trying to cook the egg yolks by adding the hot liquid to them, you just want them to get nice and familiar with the temperature so they can work their magic later.


using a spatula, scrape the tempered egg yolks back into the saucepan. now it’s time to make a custard!
making a custard is much less terrifying than it sounds, i promise. basically, all you want to do is continually stir the mixture in the saucepan, scraping at the bottom often. after about five to ten minutes, the mixture will become thicker and slightly more viscous than before. you can tell the custard is ready when you take your spatula or spoon out of the pot and run your finger along the back of it and make a line. if the liquid that coats the back of the spoon doesn’t run, you’ve made a custard! congrats!


take the saucepan off the heat and pour the mixture through the strainer into the reserved cream. don’t be afraid to use a little muscle when straining, you want to extract as much of that coffee flavor as possible! discard the beans, and stir the vanilla extract in.
cover the bowl with plastic wrap and place in the fridge until cool, which will probably take about an hour or so.


after the mixture is cool, churn in your ice cream maker according to the manufacturer’s instructions. while you’re waiting for the ice cream to churn, chop up your dark chocolate with a sharp knife. add the chocolate chunks to the ice cream maker about 30 seconds prior to shutting the machine off. all told, it should take about 25 minutes to reach a soft-serve consistency.

espresso dark chocolate chip ice cream

adapted from David Lebovitz’s The Perfect Scoop

Ingredients:

1 1/2 cups whole milk

3/4 cup sugar (i used espresso-infused sugar, find it at specialty grocers)

1 1/2 cups whole coffee beans (decaf or full-strength)

pinch of kosher salt

1 whole vanilla bean, split lengthwise

1 1/2 cups heavy cream

5 large egg yolks, at room temperature

1/4 teaspoon good vanilla extract

1/4 cup good dark chocolate, chopped (i like valrhona)

Directions:

place milk, sugar, whole coffee beans, salt, and vanilla bean in a heavy-bottomed medium saucepan over medium heat. stir to combine, and heat until mixture is warm and beginning to steam, but not boiling. once warm, take pan off the heat, cover, and allow to steep for one hour.


pour the reserved cup of cream into a medium-sized metal bowl. i typically place the bowl in the freezer for about half an hour prior to using.

place a mesh strainer on top of the bowl.

uncover the pot on the stove and place back on medium heat, allowing the mixture to get hot and steamy once again, but do not bring to a boil.

meanwhile, separate the egg yolks from the whites. whisk the egg yolks together.

using a ladle or spoon, add some of the heated mixture to the egg yolks, whisking constantly to temper.


using a spatula, scrape the tempered egg yolks back into the saucepan.

continually stir the mixture in the saucepan, scraping at the bottom often. after about five to ten minutes, the mixture will become thicker and slightly more viscous than before. you can tell the custard is ready when you take your spatula or spoon out of the pot and run your finger along the back of it and make a line. if the liquid that coats the back of the spoon doesn’t run, you’ve made custard!


take the saucepan off the heat and pour the mixture through the strainer into the reserved cream.

discard the beans, and stir the vanilla extract in.
cover the bowl with plastic wrap and place in the fridge until cool, about an hour.


after the mixture is cool, churn in your ice cream maker according to the manufacturer’s instructions.

while ice cream is churning, chop up the dark chocolate with a sharp knife.

add the chocolate chunks to the ice cream maker about 30 seconds prior to shutting the machine off.

it should take about 25 minutes to reach a soft-serve consistency.

store ice cream in the freezer in an airtight container for up to two months.

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7 Responses to “espresso dark chocolate chip ice cream.”

  1. #
    1
    Andrea — May 30, 2010 at 6:02 am

    This looks amazingly delicious! Nice work!

  2. #
    2
    kelly g — May 30, 2010 at 7:05 am

    this is effing beautiful! i LOVES!
    “egg yolks would basically freak out and scramble.” = lots of lolz

  3. #
    3
    Sam — May 31, 2010 at 7:07 pm

    <3 currently making 3 ice creams a day — mind-reader! will totally be testing this out very soon.

  4. #
    4
    Amy — June 6, 2010 at 4:47 am

    this is effing beautiful! i LOVES!
    “egg yolks would basically freak out and scramble.” = lots of lolz

  5. #
    5
    Sam — June 8, 2010 at 11:20 pm

    Have you tried in Philadelphia style (non-custard based) ice creams? We did brown sugar an it was eh, wondering if you’d had and better luck without eggs???

  6. #
    6
    Sam — June 8, 2010 at 11:22 pm

    Hello typos, my apologies. any* and* any* haha

  7. #
    7
    jaclyn — June 10, 2010 at 2:57 pm

    honestly, ive tried lots of different recipes, both with and without eggs. i have to say, the best ice cream definitely contains eggs. it’s much creamier, more rich, and has a lot more body and complexity than ice creams without. i’ve used recipes that called for mixing cold heavy cream, milk, sugar, and flavorings, and then dumping them all into the mixer…what a total disappointment! i’ll keep my eyes peeled for any good recipes sans eggs that i come across for you!

    i would definitely check out …the man is an ice cream genius. for realsies.

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