Mocha Chip Ice Cream
Mocha Chip Ice Cream is a rich, creamy frozen dessert that perfectly combines the bold flavors of coffee and the sweetness of chocolate. This homemade ice cream features a smooth custard base infused with coffee, which is churned with chocolate chips to create a deliciously indulgent treat. It’s the perfect dessert for coffee lovers and those who enjoy a twist on traditional chocolate chip ice cream.
Equipment
- Ice Cream Maker (Optional, 1 unit)
- Saucepan (Medium size, 1 unit)
- Mixing Bowls (Small and large, 2 units)
- Whisk – 1 unit
- Measuring Cups & Spoons: 1 set
- Wooden Spoon or Silicone Spatula (1 unit)
- Storage Container (Airtight, 1 unit)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- ¾ cup 150 g Granulated Sugar
- 4 Large Egg Yolks
- 1 tablespoon 15 ml Pure Vanilla Extract
- 1 tablespoon 5 g Instant Coffee or Espresso Powder
- ½ cup 120 ml Brewed Strong Coffee (cooled)
- ½ cup 90 g Semi-sweet Chocolate Chips (or chopped chocolate)
Instructions
Prepare the Coffee Base:
- Brew a strong cup of coffee, then allow it to cool to room temperature. Dissolve the instant coffee or espresso powder into the brewed coffee.
Make the Custard Base:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it’s warm but not boiling. In a separate bowl, whisk the egg yolks and granulated sugar until smooth and pale. Slowly add ½ cup of the warm cream mixture to the egg yolks, stirring constantly. Pour the egg mixture back into the saucepan while stirring. Cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon (about 8-10 minutes).
Combine Coffee and Custard:
- Remove the custard from heat. Stir in the brewed coffee and dissolved instant coffee/espresso powder. Let the mixture cool to room temperature.
Churn the Ice Cream:
- Pour the cooled custard mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
Add Chocolate Chips:
- In the final minutes of churning, add the chocolate chips or chopped chocolate and allow them to incorporate into the ice cream evenly.
Freeze and Set:
- Transfer the ice cream to an airtight container, smoothing the top. Cover with parchment paper or plastic wrap and freeze for at least 4 hours, or until firm.
Notes
- Dairy-Free Version: Use coconut milk or almond milk instead of heavy cream and whole milk. Make sure to use dairy-free chocolate chips for a fully vegan-friendly treat.
- Stronger Coffee Flavor: For a more intense coffee flavor, you can add extra instant coffee or use a stronger brewed coffee.
- Texture Tip: To prevent ice crystals from forming, make sure to churn the mixture for the full recommended time and freeze it in an airtight container to preserve its creamy texture.