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Coffee Bourbon Chocolate Chip Ice Cream
Coffee Bourbon Chocolate Chip Ice Cream
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Indulgent coffee ice cream with a touch of bourbon and chocolate chips for a perfect balance of flavors and lusciously creamy texture.
Ingredients:
  • 2 cups heavy whipping cream, divided
  • 1 1/4 cups milk
  • 7/8 cup of sugar
  • Pinch kosher salt
  • 1 cup dark roasted coffee beans (use decaf beans if avoiding caffeine)
  • 6 egg yolks
  • 2 to 3 tablespoons bourbon
  • 5 ounces semi-sweet chocolate, chopped into chip-sized chunks
Instructions:
  • In a medium saucepan over medium heat, combine milk, 1 cup cream, sugar, salt, and coffee beans. Heat until mixture is steaming with small bubbles around the edge. Remove from heat, cover, and let sit for 1 hour. Strain out the coffee beans from the mixture.
  • Prepare a chilled ice bath for the remaining 1 cup of cream by placing a medium metal bowl over a larger bowl filled with ice water. Set a mesh strainer over the bowl.
  • Combine egg yolks with hot milk cream mixture: Heat the milk cream mixture until steamy in a saucepan. Gradually whisk a portion of the hot mixture into the egg yolks in a separate bowl to temper them. Then, pour the egg mixture into the saucepan with the remaining milk cream mixture.
  • Warm the custard on medium heat until thickened and coating the back of the spoon, then remove from heat.
  • Pour the hot custard mixture through the strainer into the chilled cream in the ice bath to cool it quickly. Any curdles present will be caught by the strainer.
  • Chill thoroughly: Cover the bowl with plastic wrap and refrigerate overnight for maximum flavor.
  • Add the bourbon and vanilla extract just before churning in the ice cream maker. Limit the bourbon to a maximum of 3 tablespoons to ensure good texture.
  • Churn in ice cream maker: Churn in your ice cream maker following the manufacturer's guidelines.
  • Stir in the chocolate chips after processing and transfer the mixture into a container. Freeze for several hours until firm before serving.

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