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Cooking.com Tip: Spoon this ice cream into espresso cups or coffee cups and top with whipped cream for a fun, unique finale to a light meal or as a midday pick-me-up.
- 1 1/4 cups sugar
- 8 large egg yolks
- 1/3 cup light corn syrup
- 3 cups whole milk
- 1/2 cup whipping cream
- 5 tablespoons instant coffee powder
8 ounces bittersweet or semisweet chocolate, chopped
Stir the sugar, egg yolks and corn syrup in a medium bowl to blend. Combine the milk, cream and coffee powder in a heavy medium saucepan. Bring the milk mixture just to a simmer. Gradually stir the milk mixture into the yolk mixture. Return the mixture to a saucepan.
Using a wooden spoon or rubber spatula, stir the mixture over medium-low heat until the custard thickens and leaves path on the back of a spatula when a finger is drawn across, about 10 minutes (do not boil). Strain through fine-mesh sieve if necessary. Transfer the custard to bowl. Cover and refrigerate until cold.
Process the custard in an ice cream maker according to manufacturer's instructions. Mix in the chopped chocolate. Transfer the ice cream to container and freeze. Scoop the ice cream into bowl and serve.
Recipe created exclusively for Cooking.com by Rochelle Palermo.
Serving size = 1 cup
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
920 calories; 40g total fat; 483mg cholesterol; 165mg sodium; 134g carbohydrates; 1g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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