Let’s talk ice cream. If you’re going to have some, might as well make it be really good. Not all ice cream is created equal, people.
Some ice cream is good, and some ice cream is really good. Coldstone ice cream is really good. Starbucks ice cream is really good. This Java Chip Ice Cream is really, really good. It’s like the creme de la creme of ice cream.
If you’ve ever had Starbucks ice cream, you might have noticed that it comes at a bit of a hefty price (but so worth it for the amazing taste!) I can say now that I know why. Good coffee ice-cream needs good ingredients, as this recipe proves. But really, good ice cream is worth splurging on, wouldn’t you say?
To make this Java Chip Ice Cream, you start out by steeping a whole bunch of coffee beans in milk and cream. That means you won’t be lacking any coffee flavor in the final product. Then you make a custard base with that coffee cream, which makes the ice cream luxuriously thick, creamy, and rich. Add a few heaps of good-quality chopped chocolate, and you’ve got yourself some million-dollar ice cream. That’s a million in taste by the way, not price ;)
I say, if you’re going to have ice cream, splurge. And I promise, digging into a bowl of this ice-cream constitutes splurging. You won’t regret it.Print
Java Chip Ice Cream
A creamy, rich coffee ice-cream combined with chopped chocolate makes for a luxurious dessert.
- Yield: about 2 quarts 1x
- 3 cups whole milk
- 3 cups heavy cream, divided
- 1 1/2 cups granulated sugar
- 3 cups whole, good-quality coffee beans
- 2 pinches of salt
- 10 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon finely ground coffee beans or espresso powder
- 2 cups chopped, good-quality chocolate (I used 60% bittersweet)
- Combine the milk, 1 cup cream, sugar, whole coffee beans, and salt in a medium saucepan set over medium heat. Once the mixture is warm, remove from heat, cover, and let the beans steep for 1 hour.
- After an hour, place the coffee mixture over the stove to warm up again. In a separate, large bowl, whisk together the egg yolks. Once the coffee mixture is warm, slowly pour it into the beaten egg yolks, whisking constantly. Then, pour this entire mixture back into the saucepan.
- Stir the mixture constantly over medium heat, using a heatproof spatula and scraping the bottom of the saucepan as you go, until the mixture has thickened into a custard. This takes some time. When ready, this mixture should coat the spatula; alternatively, if you place a wooden spoon into the mixture, you should be able to run your finger down the spoon and leave a trail behind.
- Pour the remaining 2 cups of cream in a separate bowl and place a strainer on top. Pour the custard through the strainer, using the back of the spatula to press as much of the custard through the strainer as you can before discarding the coffee the coffee beans. Stir the custard into the cream, and then add the vanilla and ground coffee or espresso powder.
- Stir the entire mixture over an ice bath until no longer warm.Then, place in the refrigerator to chill completely. Once cool, freeze in your ice cream maker according to the manufacturer’s instructions. Chopped chocolate should be added as instructed for your ice cream maker. For mine, I added the chocolate 5 minutes before the ice cream was done freezing, once it had thickened.
You can opt to leave out the chocolate chips in this recipe, as the ice-cream itself is really delicious. Personally, I never say no to added chocolate!
Confession time! Tell me, what’s your favorite flavor of ice cream?
Recipe Source: Smells Like Home, Originally from: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentsby David Lebovitz
This recipe uses:
Ghirardelli 60% Bittersweet Chocolate Baking Chips