Latte Ice Cream With Chocolate Chips And Chocolate Port Swirl

1. 1

   Combine the cream and milk in a medium-sized pot and bring just to a simmer over medium heat. Add the coffee and stir to completely dissolve. Set aside.

2. 2

   In a standing mixer fitted with a whisk attachment, whisk the eggs until light colored and fluffy, 2-3 minutes. Gradually add the sugar a little at a time, add the salt and continue to whisk for another minute. The mixture should be very foamy and billowy.

3. 3

   Strain the cream into a measuring cup with a spout and gradually add the warm cream to the egg mixture. Do not pour the warm mixture in very quickly as you could risk cooking the eggs too rapidly and curdling them. Pour the entire mixture back into the medium pot and place over medium-low heat. Stir the egg mixture constantly while it heats up and cooks. Once the mixture coats the back of a wooden spoon and shows a clear line when you draw your finger along the back of the spoon, the custard is ready. If using a temperature gauge, this should happen at around 170F.

4. 4

   Chill the mixture in the freezer until it reaches room temperature (about 30 minutes) and pour into an ice cream machine. Follow the directions of the ice cream machine to make the ice cream.

5. 5

   While the ice cream is being made, pour the chocolate port into a small saucepan and bring to a simmer. Continue to simmer the port until it becomes syrupy (about 10 minutes). At that point you should have around 2 tablespoons of syrupy port left.

6. 6

   A couple minutes before the ice cream is done, add the chocolate chunks. Continue to run the ice cream machine. In the last seconds, add the chocolate port syrup and continue to churn about 3-5 seconds.

7. 7

   Chill the ice cream for about an hour to firm it up and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.