Mocha Chocolate Chip Ice Cream Recipes

MOCHA CHOCOLATE CHIP ICE CREAM

Steps:

• Place sweetened condensed milk in a large bowl. In a small bowl, combine the cocoa, coffee and vanilla to form a thick liquid. Whisk the chocolate mixture into the sweetened condensed milk.
• Adding the half and half and whisk to combine. Add the whipping cream and whisk together until all ingredients are combined.
• Process in your ice cream maker according to manufacturer's directions.
• Meanwhile, melt chopped chocolate in microwave on 50% power until smooth, about 2-3 minutes. Place melted chocolate into a zipper sandwich bag to use as a pastry bag.
• Five minutes prior to the end of churning, cut a small snip in the corner of the bag and drizzle thin lines of melted chocolate into the ice cream. The difference in temperature between the ice cream and the meted chocolate will cause the chocolate to harden and crack, creating wonderful chocolate chips. This method is known as stracciatella.
• Pour into a covered container and freeze until firm.

MOCHA CHIP ICE CREAM

Steps:

• In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly.
• Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
• Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.

MOCHA CHIP ICE CREAM

Steps:

• In a large bowl, stir together the heavy cream, milk, sugar, cocoa, coffee and vanilla.
• In another small bowl, whisk the two eggs until light yellow, then add to the cream mixture and stir until well blended.
• Chill for 30 minutes if needed.
• Add the mixture to the bowl of your ice cream maker, and follow the manufacturer's instructions. (for me, that means 18-20 minutes in the bowl.
• Add the chocolate chips in the last 2 minutes of freezing.
• Transfer the ice cream to a freezer safe vessel, and let it freeze for at least 4 hours before serving.

MOCHA ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

MOCHA ESPRESSO ICE CREAM

Steps:

• Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

MOCHA CHIP GELATO AMAZING! - ICE CREAM MACHINE

Steps:

• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring.
• Whisk in coffee granules.
• Stir cornstarch mixture again and whisk into coffee mixture.
• Return to a boil, whisking, then remove from heat.
• Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
• Serve gelato sprinkled with almonds.

MOCHA CHIP GELATO

Steps:

• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
• Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
• Serve gelato sprinkled with almonds.