My effort to imitate Starbuck's now discontinued Java Chip Ice Cream
|Coffee Beans, Dark Roast, whole
|Kosher Salt, *see Notes
|Half and Half
|Expresso Powder, or finely ground coffee
|Dark Chocolate, chopped, 60% Cacao or more
Combine whole Coffee Beans, Sugar, Salt and the Half and Half in a medium saucepan set over medium heat, stirring occasionally. Once the mixture is steaming/near boiling, but not boiling, remove from the heat, cover, and let the beans steep for 1 hour.
After steeping, start reheating the coffee mixture on low heat. Meanwhile, whisk the egg yolks for 1 minute until pale yellow in color. Once the coffee mixture is near steaming but before boiling, slowly drizzle at least half but not necessarily all of it into the yolks while whisking constantly. Return the entire mixture to the saucepan.
Stir the mixture constantly over medium heat, using a heatproof spatula and scraping the bottom of the saucepan as you go, until the mixture has thickened into a custard. This may take some time. It's ready when this mixture coats the spatula.
Pour the Heavy Cream into a bowl that can accommodate a 2 cup or larger strainer on top. Pour the custard through the strainer, using the back of the spatula to stir/press as much of the custard through the strainer as you can before discarding the coffee beans. Now stir the custard into the cream, and then add the Vanilla and the Espresso Powder (or finely ground coffee).
Cover with plastic wrap and refrigerate at least 8 hours before churning. Churn in your ice cream maker according to its instructions, adding the chopped Dark Chocolate toward the end.
Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream for 4-5 hours or until firm.
You can substitute Sea Salt for Kosher Salt but if you use Table Salt then us half as much.
You can use decaffeinated Coffee Beans, wihich I do because I usually eat this closer to bed time.
Instant Espresso coffee can be substituted for the Espresso Powder or just any very finely ground coffee.
Source: My recipe derived from recipes found on the web.
Yield: 1 quart
Nutrition Facts per Serving:
51g Fat (67.2% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
1/2 Non-Fat Milk
3 Other Carbohydrates.
Copyright 2006-2024 by Keith Langeneckert. All rights reserved.