Description
A classic custard-based mocha ice cream combining rich coffee and smooth chocolate for a sophisticated dessert.
Ingredients
Scale
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 3 tablespoons unsweetened cocoa powder
- 4 ounces high-quality dark chocolate (60–70%), finely chopped
- 2–3 tablespoons espresso powder or 4 shots fresh espresso (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Warm milk and half the cream in a saucepan. Whisk in cocoa powder until smooth, heat until just below simmer.
- Remove 1/2 cup hot dairy and whisk into egg yolks to temper. Slowly whisk yolk mixture back into the saucepan.
- Cook gently, stirring, until it coats the back of a spoon and reaches 175–180°F. Strain custard.
- Whisk in chopped dark chocolate until melted and smooth. Stir in espresso powder or fresh espresso.
- Add remaining cream, vanilla, and salt. Cool quickly over an ice bath, then refrigerate for at least 2 hours.
- Churn according to manufacturer instructions until soft-serve consistency. Transfer to a freezer-safe container, cover, and freeze for at least 4 hours.
Notes
Aging the custard improves texture. Adjust coffee intensity to taste. For no-churn option, reduce cream and fold whipped cream into the mocha base.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg