Coffee Ice Cream

I was wondering how the creaminess would be affected if I used low-fat milk instead of whole milk to make ice cream. A lot of people say low-fat milk is no good for ice cream but I think that’s a very sweeping generalization.

Instead of the usual three cups of cream and one cup of whole milk, I made this coffee ice cream with two cups of cream and two cups of skim milk. I used less sugar too because the chocolate chips would add a lot of sweetness to the overall taste of the ice cream. Result? Fantastic.

Coffee Ice Cream

Recipe by Connie Veneracion

Coffee and chocolate combo is a classic. Good for drinks, and for cookies and cakes. It also makes a fantastic ice cream flavor. In this recipe, chopped dark chocolate is mixed with coffee ice cream for texture and better visual appeal.

Prep Time 5 mins

Cook Time 10 mins

Churning, cooling and chilling time 8 hrs 30 mins

Total Time 8 hrs 45 mins

Course Dessert, Snack

Cuisine International

Servings 7 cups

Print recipe

Equipment

• Ice cream maker

Ingredients

  

• 5 large egg yolks
• ½ cup sugar plus two tablespoons
• 2 cups skim milk
• 3 heaping tablespoons good quality instant coffee (I used Nescafe Gold)
• 2 cups heavy cream chilled
• 200 grams dark chocolate chopped

Instructions

 

• In a bowl, beat the egg yolks with the sugar.
• Pour the milk into a pan.
• Stir in the coffee granules.
• Scald the mixture.
• Pour half of the coffee-milk mixture, tablespoonful by tablespoonful, into the egg yolks, beating as you pour to temper the egg yolks.
• Pour the egg yolk into the pan with the other half of the coffee-milk mixture and heat gently, stirring, until thickened and the mixture coats the back of a spoon.
• Turn off the heat, transfer the mixture to a container.
• Press a sheet of cling film on the surface to prevent skin formation.
• Cool to room temperature, cover and chill for six hours.
• When the custard is well chilled, fold in the cream.
• Pour into the ice cream machine and process per manufacturer’s directions.
• Add the chopped chocolate during the last five minutes of processing so that the pieces get evenly distributed.
• Serve immediately at soft-serve stage or transfer to a covered container and freeze for a few hours for a firmer coffee ice cream.

Notes

Updated from a recipe originally published in November 14, 2010

Keyword Ice Cream

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