Taste of Home
Mocha Ice Cream
TOTAL TIME: Prep: 35 min. + chilling Process: 20 min./batch + freezing
YIELD: about 2-1/2 quarts.
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Ingredients
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2-1/4 cups sugar
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3/4 cup baking cocoa
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1/3 cup all-purpose flour
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1 tablespoon instant coffee granules
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Dash salt
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3 cups milk
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4 eggs, beaten
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4 cups half-and-half cream
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2 cups heavy whipping cream
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3 tablespoons vanilla extract
Directions
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1.
In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts
1/2 cup: 292 calories, 16g fat (10g saturated fat), 104mg cholesterol, 71mg sodium, 30g carbohydrate (26g sugars, 1g fiber), 5g protein.
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