Cappuccino Chip Ice Cream is definitely something you should try out this summer. It’s got coffee and chocolate and it’s ice cream. What’s not to love?
Every month I join a group of bakers hosted by Kayla over at Broken Oven Baking to collaborate on a specific baking theme. For the month of May the theme was “ice cream”. I started noticing a trend, where every month, my contribution to the collaboration incorporated chocolate. Mini cheesecakes. The Chocolate Praline Babka. If I’m going to do anything, I’m going to add chocolate to a recipe.
With this knowledge, I decided that I would branch out. Try something with fruit. Immediately I thought that peach ice cream would be great. I even bought some peaches. Then we went out for ice cream at a local spot near our house. I got my favorite, mint chip and my husband, the renegade, ordered the cappuccino chip. I tasted one bite of his ice cream and realized I ordered poorly and now needed to recreate that ice cream for this challenge.
This is not the easiest or quickest ice cream recipe that you will find on the internet. Sorry, team. This is a custard ice cream with a steeped coffee flavor that needs an ice cream maker. You’ve been warned.
So Many Eggs
The cappuccino ice cream is technically a custard– which means you’ll need lots of egg yolks. 14 ( FOURTEEN) egg yolks. The egg yolks provide a richness to the cappuccino chip ice cream that is worth buying an extra dozen of eggs. And now you have a perfect excuse to make an Angel Food cake.
We are going to carefully temper the eggs in the warmed up heavy cream to make sure that no one gets food poisoning. No one wants that. Tempering the eggs means that you slowly incorporate hot cream into the egg yolks. By adding the hot cream a little at a time you minimize the risk of scrambled eggs in the custard base.
Add the Coffee Flavor
There are two potential approaches to incorporating the coffee flavor:
The quicker method is to dissolve espresso powder into the cream in step one. It’s pretty straight forward. Just whisk the espresso into the cream, let it simmer and then let the milk come back down to room temperature before finishing the ice cream base.
The longer method (sure to please all of the coffee snobs in the world) is to steep whole coffee beans in the cream mixture. You have a lot of choices when deciding what kind of coffee flavor you want. I chose a Peet’s dark roast because it was the darkest whole coffee bean that I had in the house. Once the cream mixture comes to a boil you cover and let it cool to room temperature and then you refrigerate it overnight.
Frozen chocolate chips are the worst, they are too big to eat without feeling like you might break a tooth. Instead get mini chocolate chips OR rough chop a dark chocolate bar. I used a Ghirardelli 60% Cacao Bittersweet Baking Bar.
This recipe requires an ice cream maker. I have the Cuisinart 2 Qt Ice Cream Maker. It’s very simple to use, as long as you remember the first rule of ice cream making: Put the ice cream bowl in the freezer 24 hours before you’re ready to use it. If you have the space, keep it in the freezer all of the time.
You will also need an airtight container for the finished ice cream. Most of the time I use a tupperware container, but you can buy containers specifically for ice cream. My favorite is this Tovolo container.
A coffee infused custard loaded with chocolate chips.
2 ½ cups heavy cream
2 cups whole milk
1 cup whole coffee beans or 3 tablespoons of espresso powder
¾ cup granulated sugar
14 large egg yolks
1 teaspoon kosher salt
2 tablespoons vanilla extract
6 oz chopped 60% dark chocolate
- In a medium saucepan, bring the heavy cream and milk to a simmer. Whisk in the espresso powder if you’re using it. If you’re using coffee beans, stir that in and bring the mixture to a boil. Once it begins to boil, turn off the heat and cover. Espresso Powder people, steep for 30 minutes before moving to the next step. For the coffee beans, cover and let cool to room temperature before refrigerating overnight.
In a large bowl, whisk the sugar, egg yolks and salt together.
Return the dairy to a simmer, it should be steaming.
Ladle 1 cup of hot cream into the egg mixture and whisk to combine. Repeat this process until all of the dairy is added to the bowl.
Pour this mixture back into the pot and cook over medium low heat. Stir constantly until steaming hot.
Pour the ice cream based through a fine mesh strainer into a large bowl.
Stir in the vanilla extract.
Cool to room temperature and refrigerate until very cold– at least 4 hours.
Churn the ice cream according to the instructions on your ice cream maker. With five minutes left to churn, pour in the chocolate to combine evenly. Scoop the finished ice cream into a container and freeze until firm enough to scoop.