Godiva Coffee-Chip Ice Cream

Dissolve the espresso into the brewed coffee. Allow the coffee to cool to room temperature.

In a mixing stand, whisk the eggs, yolks and sugar in a bowl for 2 minutes until pale yellow in color. Heat milk and cream in a medium saucepan until it is near-boiling and turn off heat. Turn the mixer on medium-high and gradually drizzle in half of the hot milk/cream into the egg mixture. Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining milk/cream. Heat over medium low heat, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat. Whisk in the coffee/espresso and Bailey’s (if using). Pour the custard base into a bowl and chill over an ice bath.

Once the custard has chilled, pour it into a glass baking dish and place directly into the freezer for 45 minutes. Pull out of the freezer and use a rubber spatula to vigorously stir the mixture, breaking up any frozen bits. Place back in the freezer and continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.

When the custard is nearly frozen, take the chocolate and heat over a water bath. Take out the dish and drizzle the chocolate over the top of the custard. The chocolate should harden fairly quick; use the rubber spatula to break it up into small pieces. Transfer the ice cream to a covered storage container until ready to serve.

Note: If using a machine, add the chilled custard base into the machine and follow manufacturer’s directions.

Makes about 1 quart.