Ice cream, especially homemade ice cream, is one of my biggest weaknesses. I love the feel of cold sweet cream on my tongue. It is one indulgence I have a hard time giving up. I could be a happy camper if it were the only thing available to eat, although I might be a bit plumper. It is likely the worst thing for you, loaded with sugar and dairy, but I simply cannot resist it. Lately, I have become fascinated with homemade ice cream. This weekend I found a recipe I had to try; black coffee ice cream.
I love coffee and ice cream so why not make a batch up. I tweaked the recipe by adding mini chocolate chips for a little extra something too.
As I was whipping it up, my husband asked what I was making and then said that does not sound good at all, joking of course. I think it will make a delicious treat tomorrow night after a day of grilling out.
2 cups of half & half
6 tbsp instant espresso
2 tbsp Hershey’s Baking Cocoa
½ cup cane sugar
½ tsp pure vanilla extract
Place 1 cup half & half in a pan along with the espresso, cocoa, sugar and vanilla. Heat over low heat and whisk until everything has dissolved. Remove from heat and stir in the remaining cup of half & half. Let mixture cool in the refrigerator for 30 minutes, or longer if need be. Using an ice cream maker, churn according to the directions. While it’s churning, pour in ½ cup of mini chocolate chips. Place in freezer safe bowel, and freeze until mixture is no longer soft.