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Cuban Coffee Ice Cream with Dark Chocolate and Dulche de Leche

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Freshly churned coffee ice cream with dark chocolate chunks topped with homemade dulche de leche.

Ingredients

  • FOR THE ICE CREAM:
  • 6 whole Large Egg Yolks, At Room Temperature
  • 2 cups Whole Milk
  • 2 cups Heavy Whipping Cream
  • ¾ cups Sugar
  • 1 cup Dark Roasted Coffee Beans, Coarsely Chopped
  • 2 Tablespoons Dark Rum
  • 1 teaspoon Vanilla
  • ¾ cups Dark Chocolate Chunks
  • _____
  • FOR THE DULCE DE LECHE:
  • 4 cups Whole Milk
  • 1-¼ cup Sugar
  • ½ teaspoons Baking Soda

Preparation

Adapted from myrecipes.com (Sunset magazine)

1. In a bowl, beat egg yolks to blend.

2. In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat.

3. Whisk 1/2 cup of the warm milk mixture into egg yolks; then pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.

4. Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours; if desired, cover and chill up to 1 day.

5. Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer’s directions. While ice cream is still soft, stir in chocolate chunks. Transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.

Dulce de Leche. In a heavy 5- to 6-quart pan over medium-high heat, stir 4 cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours (mine took about 2 1/2 hours on very low heat). Pour through a fine strainer into a bowl; discard any residue. (* You may not have to do this step. Mine was smooth and rich and had no residue.)

Makes 2 cups.

6 Comments

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cat56ri on 7.22.2011

OMW! I just finished making this, and it is by FAR the best coffee ice-cream I have ever had. The dolche de leche was simple to make and awesome tasting. I could drink the whole batch! The ice cream froze up perfect in my 1 1/2 quart ice cream maker; better than any other recipe I have tried. Creamy and smooth! I made a couple of changes: added a little maple syrup for extra sweetness to the ice cream, and used 1/4 teaspoon of rum flavoring instead of the real rum. Thank you!

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lydiajo on 9.5.2010

Made this for labor day. Got so nice and creamy and thick. Best ice cream attempt ever. Thanks.

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spiderwoman on 5.13.2010

I made this but substituted Kentucky bourbon instead of dark rum because it was what I had on hand.
Otherwise followed the recipe exactly and it is without question THE BEST ice cream my husband and I have ever had. The Dulce de Leche is so wonderful and well worth the time to make it properly.
It’s worth a winter coat all summer LOL.

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goaheadbakemyday on 5.11.2010

Aaaaaarrrrrgggggg!!! Forget bathing suits!! I’ll just wear my winter coat ’til August.

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spiderwoman on 5.11.2010

I have a Cuisinart ice cream maker that I have never used. Gonna drag it out and make this.
drooling already LOL

2 Reviews

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cat56ri on 7.22.2011

This was easy to make, just takes a while. But definitely the BEST coffee Ice cream!!! And the dulche de leche was awesome. I have always been afraid of trying to make my own, but it was simple, and delicious!

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lydiajo on 9.5.2010

Lovely ice cream. Takes some time to get the cream ready to freeze. Well worth it.

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