Finally we are getting some relief from the heat wave that has plagued Michigan! It seems like I have been melting for the past week with air conditioning being the only cure. (Remind me of this in February when I am complaining about the dreadfully long winter and freezing cold temperatures, okay?) I don’t know about you, but all this heat makes me crave light foods…with one exception…ICE CREAM!
Before I got married I was fortunate enough to receive the gift of an ice cream maker attachment for my Kitchen-Aid stand mixer, and I just love it! I have made both sorbets and ice cream…they have both turned out great! The best kitchen gadgets are ones you can use for multiple purposes; the stand mixer is definitely in this category. I store the ice cream bowl in the freezer during the warmer months so I can make a frozen treat on a whim! (Otherwise you would have to wait 15 hours for the bowl to freeze…who has that kind of time?!)
The reason I chose to make coffee flavored ice cream is because my husband is on a coffee kick. And by kick I mean he could start a coffee shop with his specialty brewing equipment and techniques. A steamy, hot cup of coffee isn’t the first thing you think of in a heat index of 105 degrees F, but why not enjoy an icy cold version? This ice cream definitely satisfies the craving; the addition of chocolate chips is just extra!
After scouring the internet to learn the basics of ice cream I settled on a recipe from Cuisinart. There seems to be two schools of ice cream; recipes with egg yolks and a cooked/chilled mixture, and recipes with milk and flavorings only. Being new to the ice cream world I chose the easier of the two; it was so easy I’m afraid I will be making ice cream weekly (elliptical, here I come).
Here is a link to the original recipe; I modified it slightly (my changes in bold):
- 3 c. half and half
- 3/4 c. sugar
- 2 tbsp instant coffee powder
- 2 tbsp cocoa powder
- 2 tsp vanilla extract
- 1/2 c. semi-sweet chocolate chips; chopped
In a large bowl whisk together half and half, sugar, coffee powder, cocoa powder, and vanilla extract. I whisked for a few minutes then switched to a spatula to dissolve all of the cocoa powder.
Assemble ice cream maker according to your manufacturer’s instructions. With the Kitchen-Aid version assemble the pieces and turn on low speed; add ice cream mixture to bowl attachment.
Churn according to instructions; I churned the ice cream for 15 minutes then added chopped chocolate chips.
Churn for an additional 5 minutes.Transfer to freezer safe container and chill for at least 2 hours before serving.
This ice cream is phenomenal; it is creamy, and slightly soft, with a crunchy texture from the chocolate chips. This satisfied my dessert craving in one perfect scoop; enjoy!
Disclaimer: The photos for this post were taken, at the last minute, with my iPhone…quality is less than desired, but the flavor of the ice cream makes up for it