Lucky for you, I have decided to make August the month of ice cream...can I get an "I scream!"? The perfect dessert, ice cream provides a creamy sweet deliquescent joy that turns adults into children with just one single scoop. Oh sure, we may all have our flavor preferences, but the mellifluous luxury of an instant sweet melt on the tongue is something we just cannot get enough of. Add to any flavor the kick of cookies, cocoa, cashews, coffee, chili or chips and we're inspiring addictions of gastronomic proportions!
Take coffee for example. I would love to spend the year creating a hundred variations on a theme. Perhaps a coffee hazelnut riff, calling it Nutella Nirvana. Or a chocolate cinnamon theme may take us to Cappuccino Bliss. And at the end of the year you would see a jittery jolly jelly bellied girl! But in the interest of simplicity and reason, I offer here a recipe that boasts a robust coffee punch with the extra hit of dark chocolate that'll send you into arabica bean buzz. I use a bit of molasses to enhance the coffee flavor, and liquid sugar (corn syrup) to keep the finished ice cream from getting rock hard.
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!
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!
Espresso Chip Ice Cream
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!
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!
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