My sister loves this particular kind of coffee chip ice cream that she hasn’t been able to find anywhere, so I decided to try and make it myself.

I found this recipe for coffee ice cream so I thought it might work well and then I’ll just put chocolate shavings throughout to see if it mimics the thin chips that are usually in coffee ice creams.

This was actually a really easy recipe and other than needing time to chill in the fridge and then freeze, it doesn’t take long either. Mix together everything except the egg yolks and coffee over a pot on medium heat. My sugar was dissolved pretty quickly, but I knew it needed to warm a little so I let it go a little longer. Then you’ll whisk together the egg yolks and pour a little of the warmed mixture into the eggs so it can temper them. Once you’ve mixed that together then you can put it on the other pan and mix together, making sure to turn the heat back on to medium.

It says to get the mixture to around 160-180 degrees and that maybe took 5-10 minutes. I wasn’t really timing it but it didn’t take too long. Once it’s at the right temperature (you’re really looking more for the thickness) then you’ll strain it into a bowl that’s cooling in an ice bath. We have a Nespresso, so I did about 3 espresso pods to make up the 1/2 cup strong coffee. I poured that into the mixture and stirred well and it smelled really good!

Once it was cool I poured it into a container and set it in the fridge overnight. The next day it churned in the Cuisinart ice cream maker and chopped some 72% chocolate and sprinkled it on top when it was ready to serve. This was delicious and my sister said it tasted just like the ice cream she couldn’t find anymore. It was easy to make and VERY VERY good, especially during these hot summer days!

Baking Ease	9
Time Spent	8
Taste	10
Visual	10

Recipe Used: Pioneer Woman