Chocolate Chip Coffee Ice Cream
This year, March is a jam packed month full of delicious holidays and celebrations. Don’t believe me? Think about it… St Patrick’s day, which in food blogger world actually starts in February or at the very least, early March. And of course there is day light savings time. Okay okay, I know that’s not a holiday but it’s something truly to be celebrated, even if it means losing an hour of sleep and basically attempting to catch up for a week. So along with that is the official start of spring. But on top of all of that, this year we have Easter too…. plus my birthday is in March too, which is obviously the most important day in the entire month. So, see… totally jam packed delicious month.
Last week we covered three new recipes for St Patrick’s day festivities. Be sure to check those out if you are new to Baked by Rachel or just happen to have missed them. We covered snack time, dinner and dessert! All totally must make recipes.
I have this obsession with homemade ice cream. I may not make it all of the time, but when I do it’s seriously so hard to resist. It’s creamy and so much more flavorful than any store bought ice cream I’ve ever had. Of course that doesn’t and won’t ever stop me from buying store bought. It’s just nice to have on hand.
One of my go to flavors is always coffee. It’s perfect in a bowl, in a cone covered with chocolate jimmies (or sprinkles… whatever you want to call them) or even blended up and turned into an amazing shake (or frappe or Fribble to you New Englanders). Seriously what’s with all of the different names? Anyway… I may not enjoy drinking coffee, but I definitely love coffee ice cream in any form and in any season.
I’ve had a bottle of Autocrat coffee syrup (another New England thing) for a while. So far I’d only used it for these amazing mini coffee cheesecakes with caramel whipped cream, but I knew eventually I’d find another use besides the most common use which happens to be making coffee milk. I’ve honestly never even done that. So instead of running out and buying coffee beans for the sole purpose of making ice cream, I decided to use Autocrat coffee syrup.
If you love coffee ice cream, you absolutely need to make this. It’s easy, requires no sitting waiting for the coffee beans to release their flavor, is truly creamy and perfectly flavored. If you’re not local to New England, you can find Autocrat coffee syrup on Amazon.
PS – I have a tasty topping coming up on Wednesday that you won’t want to miss! It goes perfect with this ice cream… or any ice cream! :)
Yield: Serves 4-6
Prep Time: 30 minutes + 24hour chill
Total Time: 24 hours +
Chocolate Chip Coffee Ice Cream
Creamy homemade coffee ice cream with dark chocolate chips.
1 1/2C whole milk
3/4C granulated sugar
1 1/2C heavy cream
5 egg yolks
1/4 tsp vanilla
1/2C coffee syrup
3/4C dark chocolate chips
In a medium saucepan over medium heat, warm milk, sugar, salt, 1/2 cup heavy cream and coffee syrup.
Pour remaining 1 cup heavy cream into a medium bowl with strainer on top.
In a small bowl, whisk egg yolks. When milk mixture is warm, slowly drizzle into egg yolks while continuously whisking. Pour egg mixture into saucepan. Cook over medium/low heat while stirring slowly with a rubber spatula. When liquid coats the back of the spatula, remove from heat.
Pour mixture through strainer into heavy cream. Chill within a large bowl filled with ice, stirring occasionally until mixture is no longer hot.
Cover and chill for 24 hours.
Churn according to manufacturer's instructions, adding chocolate chips in the last few minutes. Transfer to a freezer safe container and chill overnight or until solid.
Adapted from The Perfect Scoop by David Lebovitz
Items used in this recipe:
Check out these other ice cream recipes:
York peppermint patty ice cream
Strawberry and fudge swirl ice cream
Cherry chocolate chunk ice cream
Cookies and cream ice cream
Homemade ice cream sandwiches
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