Coffee-Chocolate Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup granular sweetener for ice cream |
2 tablespoons cornstarch |
1/8 teaspoon salt |
2 cups 2% reduced-fat milk |
1 cup half-and-half |
1 egg yolk |
2 tablespoons instant espresso |
1/4 cup shaved semisweet chocolate baking bar |
Directions:
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
5. *Granulated sugar may be substituted.
6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from . Coupon code: SouthrnLvg
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