Along with the ice cream recipe, is a recipe for home made chocolate shell so simple you'll never have to buy it again! Use the chocolate shell to swirl into your ice creams, making the best melt in your mouth "chip"...no more unmeltable chocolate chips that become a mouth full of pebbles!
Makes about 1 1/2 qt.
Dark Chocolate Shell:
1/2 cup dark chocolate chips
2 Tb corn syrup
1/3 cup coconut oil
Put all ingredients in a microwaveable jar. Microwave in short bursts until chocolate chips are completely melted, stir well. Do not put the lid on until it is completely room temp, yet still liquid. Do not store in refrigerator or it will harden. In cooler seasons, it will be solid at room temperature and need to be microwaved for a few seconds.
Espresso Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups half and half
2 tsp vanilla
1 1/2 Tb espresso powder dissolved in 1 Tb hot water
1/2 cup sugar
3 Tb corn syrup
1 Tb molasses
*You may omit the molasses and go with a total of 4 Tb corn syrup, which is 1/4 cup.
Set your ice cream churning bowl in the freezer over night. Also, freeze a container to receive your soft ice cream once it has finished churning.
Mix all ingredients in a blender. Refrigerate for a couple of hours. Pour into the frozen churning bowl and freeze according to manufacturers instructions. It should take 25-35 minutes. It is finished when it stays on a spoon.
Working quickly, into your frozen storage container, layer the still soft ice cream with your best Jackson Pollock splashes of chocolate shell. Cover with plastic and freeze for several hours until firm enough to scoop.
Serve with an additional coat of dark chocolate glory and enjoy!