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.