Recipe

Latte Ice cream with Chocolate Chips and Chocolate Port Swirl

Recipe
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Photo by ChezSuzanne

This recipe was entered in the contest for Your Best Movie Snack
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ChezSuzanne's Notes: Ever since we got an ice cream maker last summer, I've made ice cream at every opportunity experimenting with different flavor combinations. Now we nearly always have a few different ice creams...
Ever since we got an ice cream maker last summer, I've made ice cream at every opportunity experimenting with different flavor combinations. Now we nearly always have a few different ice creams in the freezer for eating while we watch TV. For this one, instead of doing a straight mocha, I wanted an ice cream that would be a creamy latte that I could add some chocolate to at the last minute - kind of like my latte at the local coffee hangout. Then I noticed I had some chocolate port on hand and decided to reduce it and add it in the last seconds for an accent flavor swirl. I hope you like it as much as we have.

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Makes 1 quart

1 1/2 cup heavy whipping cream Ask a question about this ingredient

1 1/2 cup whole milk Ask a question about this ingredient

3 tablespoons instant coffee, freeze dried Ask a question about this ingredient

2 large eggs Ask a question about this ingredient

3/4 cups sugar Ask a question about this ingredient

1/8 teaspoon kosher salt Ask a question about this ingredient

2 ounces chopped semi-sweet chocolate (or more, if desired) Ask a question about this ingredient

1/2 cup chocolate port (I used Chocolate Amore made by Trentadue) Ask a question about this ingredient

Combine the cream and milk in a medium-sized pot and bring just to a simmer over medium heat. Add the coffee and stir to completely dissolve. Set aside.
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In a standing mixer fitted with a whisk attachment, whisk the eggs until light colored and fluffy, 2-3 minutes. Gradually add the sugar a little at a time, add the salt and continue to whisk for another minute. The mixture should be very foamy and billowy.
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Strain the cream into a measuring cup with a spout and gradually add the warm cream to the egg mixture. Do not pour the warm mixture in very quickly as you could risk cooking the eggs too rapidly and curdling them. Pour the entire mixture back into the medium pot and place over medium-low heat. Stir the egg mixture constantly while it heats up and cooks. Once the mixture coats the back of a wooden spoon and shows a clear line when you draw your finger along the back of the spoon, the custard is ready. If using a temperature gauge, this should happen at around 170F.
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Chill the mixture in the freezer until it reaches room temperature (about 30 minutes) and pour into an ice cream machine. Follow the directions of the ice cream machine to make the ice cream.
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While the ice cream is being made, pour the chocolate port into a small saucepan and bring to a simmer. Continue to simmer the port until it becomes syrupy (about 10 minutes). At that point you should have around 2 tablespoons of syrupy port left.
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A couple minutes before the ice cream is done, add the chocolate chunks. Continue to run the ice cream machine. In the last seconds, add the chocolate port syrup and continue to churn about 3-5 seconds.
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Chill the ice cream for about an hour to firm it up and serve.
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