mocha chip ice cream

i absolutely love ice cream.  it is my all time favorite comfort food right up there with meat loaf and macaroni and cheese.  until i started making my own, i would buy it in the tiny lidded containers and keep them in the door of my freezer.  by taking just a spoonful here and there (rather than eating it by the bowlful) i could make it last forever, and somehow a bite didn’t seem to really count for calories, even if i had several bites in one day as i was want to do.

when we got married, one of the first things i registered for was an ice cream maker.  i don’t recall the brand or the make; probably because it didn’t work.  even after following the recipe and manufacturer’s instructions to a “t”, we just ended up with an inedible soupy mess: a mess that didn’t even remotely resemble ice cream.

a few years ago though, i invested in a cuisinart maker and have used it often it ever since.  not only does it do a fantastic job, but the little recipe booklet that came with it is amazing.

however, last week i decided to venture from the tried and true recipes in the little book and attempt something different.  i added my own twist to a recipe from the all new ultimate southern living cookbook and fell in love with mocha chip ice cream.  now, this stuff, obviously, has coffee in it.  somehow though, i thought that after it had been combined with other things, put through an ice cream freezer, and then frozen for a few days the caffeine would lose its power.  not so.  i indulged in a bowlful the other night and within half an hour i was quite chatty and went on gabbing for the rest of the evening.  this is what caffeine does to me.  that may not sound like much but one of my husband’s many nick names for me is “quietness”.  i say all that to say that if you are like myself and particularly sensitive to caffeine, you may not want to indulge before bedtime.  and if you choose to treat your kidlets, serve with extreme caution.

mocha chip ice cream

(adapted from the all new ultimate southern living cookbook)

1 1/2 cups of ghirardelli bittersweet chocolate chips, divided

1/2 cup of strong brewed coffee

2 c whipping cream

1 c  half and half

3/4 c sugar, divided

3 T instant coffee granules

4 egg yolks

in a double boiler or saucepan over very low heat, melt 1 c of the chocolate chips.  stir in brewed coffee and set aside.

bring whipping cream, half and half, 1/2 cup of sugar, and the coffee granules to a boil in a heavy saucepan over medium heat, stirring until sugar and coffee dissolve.

beat egg yolks and remaining sugar with electric mixer on high speed until thick and pale; similar in consistency to  mayonnaise.  adjust speed to low and very slowly add the hot cream mixture to the yolk mixture.  return to saucepan.

cook over medium heat stirring constantly for about 6-8 minutes or until the mixture thickens and coats the back of a spoon.  remove from heat, stir in chocolate mixture. cover and chill overnight.

pour into ice cream freezer and freeze according to manufacturer’s directions, adding the remaining 1/2 cup of chocolate chips.

yield: 5 cups

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One Comment to “mocha chip ice cream”

  1. That sounds amazing! I’ll have to try it soon–we love making homemade ice cream. 🙂

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