• Mocha ice cream

    1 vote
    Mocha ice cream
    Prep: 3 hours Cook: 5 hours Servings: 8
    by Easy Cook - Laka kuharica
    488 recipes
    This decadent homemade chocolate ice cream gets its rich flavor from brewed coffee and dark chocolate.


    • 230 g dark chocolate 70-85%, coarsely chopped
    • ¼ cup strong brewed coffee
    • 2 cups whipping cream
    • 1 cup whole milk
    • ¾ cup sugar, (½ + ¼)
    • 3 tbs instant coffee granules
    • 4 egg yolks


    Microwave chocolate at HIGH 1 ½ minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
    Beat yolks and ¼ cup sugar at high speed with an electric mixer until thick and pale. Put aside.
    Bring whipping cream, half-and-half, remaining ½ cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
    With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
    Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat.
    Stir in chocolate mixture, cover and chill 2 hours.
    Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer’s instructions.
    Transfer to plastic container and place in the freezer for an hour before serving.
    take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.

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