JAVA CHIP ICE CREAM FULL
Using a whisk attachment on your blender, whisk for 5 full minutes until the mixture becomes a pale yellow color and is almost a creamy/frothy consistency.Ģ. Place the eggs and yolks in a medium bowl.
I’d recommend serving it up shortly after the 2 hour freezing period, scooped over a warm chocolate brownie.Ģ eggs and 3 egg yolks ( save the whites for another recipe)ġ/2 cup of fresh brewed espresso, cooled completely–the darkest roast you can find/makeġ/3 cup of bittersweet chocolate, chopped into small chunksġ. The custard-based recipe lasted a good week (though it did get a bit hard and frost-bitten towards the end). Java Chip, to be more specific.īeing an owner of not one, but three modes of coffee making (drip, espresso and Turkish), we opted to swap out “the strongest coffee you’ve ever made” for 1/2 cup of espresso. I was a little nervous about stirring in so much water into the mix, and wasn’t quite sure how it would turn out but in the end–well should I tell you? It was the most aromatic and luxurious coffee ice cream I could have hoped for. Her recipe not only called for 1/2 cup of real coffee, but suggested mixing in chopped chocolate into the mix (always a right idea!). Enter Cathy Erway–the writer of Not Eating Out New York–and one of the speakers at the SXSW Interactive food blogging panel that I had the pleasure of meeting in person. But I wanted to find a recipe that used real coffee–the good stuff that we drink every day.
JAVA CHIP ICE CREAM MANUAL
Most of the recipes that I found (both in my Cuisinart ice cream maker manual and on the Internet) called for instant coffee granules (the horror!). But no matter what you do, I think chocolate is always a good addition. Coffee ice cream can definitely be done wrong and it can definitely be done right. Coming from a serious coffee-drinking family (my parents own one of those coffee shop-sized all-in-one coffee makers) and living with Matt (he is a coffee connoisseur if I’ve met one, and never starts the day without coffee)–I knew that coffee was next. Sadly, making pumpkin ice cream (another flavor I’ve really taken to of late) did not prove to be as easy as it sounded.Ĭoffee seemed like a natural progression. My initial ice cream forays were generally successful–chocolate almond ice cream with chopped almonds (a cream-based recipe), honey cardamom ice cream (a custard-based recipe), and mixed berry frozen yogurt. My fascination with making ice cream came as a culmination of several occurrences: my very first taste of olive oil gelato (which I am pretty sure I can’t buy at any regular ‘ol store) and the idea of making tart frozen yogurt without having to go to one of the myriads of froyo shops that seem to have taken over the Financial District. Don’t get me wrong–I’ve always liked ice cream, but only while living in Italy did I crave it on a daily basis.
Ever since I got my ice cream maker (a very well thought out gift from Matt’s parents), I’ve been increasingly having cravings for ice cream.
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