Coffee-Scented Chocolate Ice Cream

Name: Coffee-Scented Chocolate Ice Cream
Ingredients: 4 ounces (115 g) unsweetened cocoa powder; 1 quart (960 ml) half-and-half; 8 egg yolks (⅔ cup/160 ml); 6 ounces (170 g) granulated sugar; 1 vanilla bean, split lengthwise, or 1 teaspoon (5 ml) vanilla extract; 4 ounces (115 g) sweet dark chocolate; ½ cup (120 ml) strongly brewed espresso coffee; 1 vanilla bean, split lengthwise, or 1 teaspoon (5 ml) vanilla extract

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 quart (960 ml) half-and-half
4 ounces (115

Dessert
Gluten-free
Vegetarian
ice cream

Method

Gradually mix enough half-and-half into the cocoa powder to dissolve it and make a smooth paste. Stir in the remaining half-and-half and the espresso. Bring to the scalding point with the vanilla bean halves, if using.
Chop the chocolate into small pieces. Remove the cream mixture from the heat, add the chopped chocolate, and stir until completely melted.