Tips:
This is a flavorful coffee ice cream with chunks of chocolate-covered espresso bean in every bite. Delicious! And even more incredible with a good hot fudge sauce. Use your favorite brand of instant coffee granules here; I use Maxwell House. I can find chocolate-covered espresso beans in a local candy store, and I know many popular coffee houses carry them these days. As with most homemade ice creams, eat within about three days of churning for the best flavor and texture. The coffee liqueur in the recipe prevents the ice cream from freezing rock-hard in your home freezer; you won’t taste the small quantity in the finished ice cream.

Make the ice cream base at least 6 hours in advance of churning, so it has a chance to become very cold. You’ll need a candy thermometer, a fine strainer, a heatproof pitcher or liquid measuring cup of about 4-cup capacity, and (of course) an ice cream churn. My churn is an electric Krups of 1-quart capacity, and it’s performed like a trooper for some years now. Remember to freeze the inner bowl at least 24 hours in advance of churning if you need to do so! 

Yield: 1 very generous quart

• 3/4 cup granulated sugar
• 1/4 cup instant nonfat dry milk powder
• Few grains of salt
• 1-1/2 cups heavy cream
• 1-1/4 cups milk
• 5 egg yolks, from eggs graded “large”
• 2 Tbsp. instant coffee granules
• 1 Tbsp. vanilla
• 2 Tbsp. coffee liqueur
• Generous 3/4 cup (about 6 ounces), chocolate-covered espresso beans, coarsely chopped (see Note)  

In 2-quart, heavy-bottomed, nonaluminum pot, combine sugar, nonfat dry milk powder, and salt. Set aside. Combine heavy cream and milk. In small bowl, beat egg yolks and a small amount of cream-milk (about a tablespoon) until mixed. Beat in about 1/2 cup additional liquid, then turn this egg yolk mixture into the 2 quart pot. Stir egg yolk mixture and sugar mixture to combine well.

In microwave or small saucepan over low heat, heat remaining cream-milk until very hot, stirring occasionally. Stir in instant coffee granules until dissolved. Gradually (very gradually at first), add hot liquid to egg yolk mixture, stirring yolk mixture constantly while doing so. Scrape down sides of 2 quart pot with a heat-resistant rubber spatula.

Place pot over medium-low heat. Cook and stir until mixture reaches 174’ to 176’ F. on a candy thermometer. Immediately strain through a fine strainer into a heatproof pitcher or liquid measuring cup of 4-cup capacity (there will be about 3-1/2 cups of custard). Gently stir in vanilla until mixed. Cool briefly, then chill for at least 6 hours before churning, covering tightly when cold. To cover, gently place a circle of paper towel slightly larger than the top of the liquid measuring cup over the topof the cup, then cover tightly with plastic wrap (if any condensation forms on the inside of the plastic wrap, the paper towel will absorb it before it can drip into the custard).

About an hour before you want to churn your ice cream, place the chopped chocolate-covered espresso beans in a small bowl, cover, and pop into the freezer (or at least the fridge). Chill a container of about 5-cup capacity for the ice cream (a plastic container that closes airtight is ideal).

Follow manufacturer’s instructions for churning your ice cream. When the ice cream is about 3/4 frozen, add the coffee liqueur, one tablespoon at a time, waiting until the first tablespoon is blended in before adding the second.

When ice cream is frozen, work quickly. Remove lid and dasher from churn. Add cold chopped chocolate-covered espresso beans and stir in briefly but thoroughly until evenly distributed (be sure to use a utensil that won’t scratch your churn!). Pack ice cream into chilled container and place immediately into freezer to harden. Consume within about 3 days of churning.

Note: If you’re fond of ice cream with a lot of chunks in it, you can include more chopped chocolate-covered espresso beans (use one cup or a trifle more).

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