Mocha Latte Fudge Swirl Ice Cream
Coffee flavored ice cream swirled with fudge sauce and loaded with chunks of brownies
Servings 6
Ingredients
- 2 large egg yolks
- ¾ cup sugar (150 grams)
- 2 tablespoons cornstarch (16 grams)
- 1 pinch of salt
- 3 tablespoons instant coffee crystals or 1 tablespoon espresso powder
- 2 cups whole milk (16 oz or abou 228 grams)
- 1 cup heavy cream plus an extra tablespoon (8 ½ oz or about 240 grams)
- 1 ½ teaspoons vanilla extract
- 2 tablespoons Your favorite fudge sauce (optional)
- 2 oz brownie, cut into chunks (optional)
Instructions
- Mix the egg yolks, ¼ cup of the sugar and ¼ cup of the milk in small mixing bowl and set it next to the stove.
- In a large saucepan, combine remaining sugar, cornstarch, coffee crystals and salt and whisk until evenly mixed. Gradually add the remaining 1 ¾ cup milk.
- Set the pan over medium heat and bring to a simmer. Gradually pour about a cup of the hot milk mixture into the egg yolk mixture, whisking constantly, then pour the egg mixture into the saucepan. Continue stirring or whisking the mixture until it starts to thicken (almost as thick as gravy, not as thick as pudding) and reaches a temperature of 183F on a candy thermometer.
- Pour the hot custard mixture into a bowl. For quicker cooling, pour into a large glass dish. Gradually pour in the 1 cup of cold heavy cream, then stir in the vanilla. Put the mixture in the refrigerator for about 2 hours or until it is thoroughly chilled. You can chill it overnight if you like.
- When chilled, pour into your ice cream maker and process as directed by the manufacturer. Option: During the last 60 seconds, drop gobs of fudge sauce into the ice cream mixture so that it’s ripped through and not mixed in. Add some brownie pieces and nuts if desired. Transfer to a covered container and freeze until it is firm enough to serve.
Notes
This ice cream tastes best if you let it soften a bit before eating.