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Mocha Ice Cream Recipe

Mocha Ice Cream Recipe

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.
TOTAL TIME: Prep: 35 min. + chilling Process: 20 min./batch + freezing YIELD:20 servings

Ingredients

  • 2-1/4 cups sugar
  • 3/4 cup baking cocoa
  • 1/3 cup all-purpose flour
  • 1 tablespoon instant coffee granules
  • Dash salt
  • 3 cups milk
  • 4 eggs, beaten
  • 4 cups half-and-half cream
  • 2 cups heavy whipping cream
  • 3 tablespoons vanilla extract

Directions

  • 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. Yield: about 2-1/2 quarts.

Nutritional Facts

1 serving (1/2 cup) equals 292 calories, 16 g fat (10 g saturated fat), 104 mg cholesterol, 71 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.