Mocha Ice Cream

(less than 1 quart)

I usually make frozen yogurt in my ice cream machine, but every once in a blue moon I make real ice cream.

The last time I made some was a couple of years ago, and that was a delicious dulce de leche ice cream. This time I decided to combine two things I love; coffee and chocolate. The grated chocolate added last, gives this an interesting texture.

*I used a bit of coffee liqueur because the alcohol lowers the freezing temperature, resulting in a smoother and creamier consistency.

1/4 cup freshly ground dark coffee beans, very fine
1/3 cup boiling water

4 large egg yolks
1/3 cup sugar
1 tbsp corn starch
2 cups heavy cream
1/2 cup milk
*2-3 tbsp coffee liqueur

3 oz semisweet chocolate, grated

Pour the hot water over the coffee grounds, stir and set aside overnight, up to 24 hours. Strain and set aside.

Whisk together the egg yolks, sugar and cornstarch in a saucepan. Combine the cream and milk and heat until it just begins to simmer. Slowly whisk the hot cream mixture into the yolk mixture. Turn on the heat to low and cook carefully while whisking, until the mixture thickens and the custard looks like it wants to simmer; don't allow it to come to a boil - otherwise it might curdle. Remove from heat.

Stir in the coffee liqueur and the coffee.  Cover with plastic, smoothing over the surface to prevent a skin from forming and chill for at least 3 hours, up to overnight.

Stir in the grated chocolate and pour into an ice cream maker. Process according to the manufacturer's directions.