Cappuccino Crunch Ice Cream

1. 1

   Combine 1 1/2 cups of cream, the milk, sugar, cocoa powder, and corn syrup in a saucepan. Warm over medium heat, stirring frequently until the mixture begins to steam. Do not let the mixture come to a boil.

2. 2

   While the cream mix is heating, in a separate bowl, combine the remaining cream, brewed coffee, milk powder, cornstarch, salt, cinnamon and vanilla extract. Whisk until smooth and the powders have dissolved.

3. 3

   Add the cornstarch mixture to the cream mixture and bring to a boil over low heat, stirring constantly. Reduce to a simmer and whisk constantly until smooth and thickened, about 2 minutes. Remove from heat and strain through a mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until chilled.

4. 4

   When ready to churn, add the chopped coffee beans and chocolate pieces to the mix and stir to combine. Freeze in your ice cream maker according to your manufacturer's instructions.

* Per serving · 4 servings · Values may vary.