Coffee-Chocolate Ice Cream – a delicious recipe with granular sweetener for ice cream, cornstarch, salt, milk, egg yolk, espresso. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
3
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
5
*Granulated sugar may be substituted.
6
Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from
7
. Coupon code: SouthrnLvg
324
kcal
Calories
22
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup granular sweetener for ice cream*, 2 tablespoons cornstarch, 1/8 teaspoon salt, 2 cups 2% reduced-fat milk, and more.
Yes, Coffee-Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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