Now that the fear of making ice cream and my first chocolate ice cream is under my belt … and so fabUlous … I have this desire need to try more flavors, add in different flavors and textures. Who knew making ice cream could be so easy? Well, easy thanks to my Kitchen Aide Ice Cream attachment.
After a kitchen powwow with a fellow ice cream with lots-o-stuff lover, coffee ice cream was the next flavor. But it needs chocolate! And something crunchy! Okay … brownies? Heath Bar pieces?
The Dear One went to the store for me, list in hand, clearly saying MILK. I didn’t think I needed to be more specific … like, whole milk versus 2% milk. So into the house came 2% milk. Yucky to begin with, I wasn’t sure it would fly in the ice cream, but the thought of driving ALL the way to the store again made my head want to implode, so I went with it.
The 2% milk made this slightly less creamy. I also think my helper let the custardy part cook a *tiny* bit too long.
All that said, it was GONE without a problem in a couple of days. Freezer door opening, lid popping open, spoons digging in for just a spoonful.
But, really, how can you go wrong with coffee ice cream, brownies and toffee bits? You can’t!
- 1 1/2 C heavy cream
- 1 1/2 C milk
- 3 egg yolks
- 2 whole eggs
- 3/4 C sugar
- 1/2 C very strong coffee
- 1 1/2 C bite sized brownie pieces
- 1/4 C Heath bar bits
Combine eggs, yolks and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes. Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it, bringing to a near-boiling hot. Turn off heat. Very slowly pour in 1 cup of the hot milk mixture into the egg mixture, beating rapidly with a whisk.
NOTE: Just as an aside, the reason for pouring a bit of the hot liquid into the eggs while whisking is so you temper the eggs. If you just poured the eggs into the hot milk, you’d have scrambled eggs!
Once it is all beaten in, pour the egg mixture into the saucepan with the milk mixture while beating. Heat mixture under medium low, 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.
Pour mixture into a bowl and cover with plastic wrap placed directly on the surface of the liquid (this keeps the mixture from forming a skin). Chill overnight or until completely cool.
Pour mixture into ice cream maker and follow machine’s directions for how long it should churn. Add the 1/2 cup of CHILLED coffee halfway through churning. Toss in the brownie bites and Heath bits during the last minute of churning. You may need to finish mixing by hand before placing the ice cream in the freezer for a couple of hours. Store in an airtight container in the freezer.
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