Chocolate Coffee Ice Cream

Add the creams, sugar, cocoa powder and instant coffee together to a pot. Turn on medium heat until it reaches the scalding point (not boiling). Turn off heat.

Then get the egg yolks and stir them up well. Add a bit of the hot milk mixture to the yolks, stir, then add the egg mixture back into the milk mixture. Whisk well. If it’s too hot, it will turn into scramlbed eggs. You might get a little bit of cooked egg. If this happens, strain mixture. The key is to make sure the heat is turned off.

Next get the cornstarch and mix it with enough milk until you get a thin paste. Add this to the milk mixture, whisking as you go. You can turn the heat back on medium for a few seconds to finish cooking up the cornstarch. Don’t overdo it.

To cool things down faster, I then place the pot in a ice bath until cooled down. Place your mixture in the fridge until it is completely cold. This could take a couple of hours or you could leave it overnight.

When cold, place the milk mixture in your ice cream maker. If you want soft ice cream, that’s okay, BUT this recipe is much better if you are patient and make the hard version. You do this by taking the ice cream out of the machine once ready and place the mixture in a container and put it back in the freezer. Keep it there for at least 3 hours.