Mocha Latte Ice Cream
I’ve actually made it to July without pulling out my ice cream maker. How did that happen? Since I haven’t stopped collecting ice cream recipes to try, I decided it was time to check one off the list.
As I’m sure you know, mocha is the very delicious combination of coffee and chocolate, so it was an easy decision to make this flavor ice cream first. To me, that first cup of coffee in the morning is the elixir of life. And a day without chocolate is a sad day indeed, so mocha latte ice cream checks all the boxes.
There’s nothing like a dish of homemade ice cream to be eaten immediately after being churned. It will make you forget, for a little while at least, that 2020 is not the best year any of us have ever had. Cheer up, though—2020 is half over. Go make some mocha latte ice cream!
Mocha Latte Ice Cream
Makes approximately 1 quart
Ingredients
- 3/4 cup sugar
- 2 tbl. cornstarch
- 1 tbl. instant espresso*
- 1/8 tsp. salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1 1/2 tsp. vanilla bean (can substitute equal amount of vanilla extract)
- 2 oz. finely chopped bittersweet or semisweet chocolate
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*Be sure to use an instant espresso rather than just instant coffee crystals—otherwise, you won’t get the robust coffee flavor the espresso gives it. I imagine if you don’t have instant espresso you could use extra instant coffee, but you’d have to experiment with just how much to put in.
Directions
Before you get started, make sure that you have placed the tub from your ice cream maker in the freezer to chill for a minimum of 8 hours—preferably overnight. It needs to be very cold before you start the churning process.
Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. This step is required to temper the egg so that it doesn’t curdle.
Add the egg yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste (or vanilla extract). Cool 1 hour, stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
Pour chilled cream mixture into freezer container of your electric ice-cream maker and freeze according to manufacturer’s instructions. Before transferring ice cream to an airtight container* for further freezing, stir in chocolate. I usually add the chocolate directly to my ice cream maker at the end of the churning process. The paddle mixes it in very nicely.
*I just put some aluminum foil over the top of my ice cream maker tub and store it in the freezer as is. The ice cream doesn’t last long enough around my house to worry about ice crystals forming which is the reason the recipe calls for an airtight container.
Fran’s Notes
If you decided to leave out the finely chopped chocolate at the end, you will end up with a perfectly delicious coffee ice cream. No rules against that!
A recipe from myrecipes.com
Some other ice cream recipes you might like to try:
