Mocha Ice Cream
You can never have too many dessert recipes, so give Mochan Ice Cream a try. This gluten free recipe serves 5 and costs $1.97 per serving. One portion of this dish contains about 9g of protein, 62g of fat, and a total of 827 calories. 98 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Summer event. It is brought to you by Erins Food Files. Head to the store and pick up egg yolks, semisweet chocolate, instant coffee granules, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is good. Try Mochan Ice Cream, Mochan Ice Cream, and Mochan Ice Cream Cake for similar recipes.
Servings: 5
Ingredients:
4 egg yolks
1 cup half-and-half
3 tablespoons instant coffee granules
1 (8-ounce) package semisweet chocolate squares, coarsely chopped
1/4 cup strong brewed coffee
3/4 cup sugar, divided
2 cups whipping cream
Equipment:
hand mixer
microwave
sauce pan
bowl
Cooking instruction summary:
Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.
Step by step:
1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon.
2. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
3. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.Pack freezer with additional ice and rock salt, and let stand 1 hour.
4. Serve ice cream with cookies, if desired.
Nutrition Information:
covered percent of daily need
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