Mocha Ice Cream

INGREDIENTS:

I40g espresso coffee beans
700ml Gippsland Double Cream
250g Nestlé Dark Chocolate Melts
175g caster sugar
6 egg yolks
250ml milk

 

METHOD:

An ice cream maker can be used for this recipe but I am going to give the recipe to use if you don’t have one.

1. Line a slice tin with baking paper and freeze.
2. Place the coffee beans and cream in a saucepan and stir over a medium heat until the mixture is just below boiling point.
3. Add the chocolate and remove the saucepan from the heat and set aside for 1–2 minutes before stirring the mixture to combine the chocolate.
4. Place the sugar and egg yolks in a large bowl and whisk until the mixture is slightly thickened. Whisk in the milk.
5. Slowly add the coffee mixture (including the beans) and whisk until smooth. Carefully strain the coffee beans from the mixture and discard them.
6.  Pour the coffee cream mixture back into the saucepan and stir over a low heat until the mixture thickens—it should coat the back of a spoon.
7. Remove the saucepan from the heat and set aside to cool. Pour the mixture into your prepared tin and freeze until the mixture is just firm (approximately 4 hours).
8. Transfer the frozen mixture to a food processor and mix until it becomes thick. Return the mixture to the tin, cover and place back into the freezer until the mixture is firm.
9. Repeat this process one more time