Mocha Ice Cream

White sugar, baking cocoa, all-purpose flour, instant coffee granules, salt, whole milk, and eggs heated in saucepan to create custard. After proper consistency is achieved, mixture is chilled and combined with half-and-half, whipping cream, and vanilla extract before being placed in ice cream maker to freeze.

Ingredients -

2-1/4 cups Sugar
3/4 cup Baking Cocoa
1/3 cup All-Purpose Flour
1 tablespoon Instant Coffee Granules
dash Salt
3 cups Whole Milk
4 Large Eggs, beaten
4 cups Half-and-Half Cream
2 cups Heavy Whipping Cream
3 tablespoons Vanilla Extract

Preparation:

1. Combine the sugar, cocoa, flour, coffee and salt in a large heavy saucepan.

2. Gradually add milk and eggs and stir until smooth.

3. Cook and stir over medium-low heat until the mixture is thick enough to coat a metal spoon and reaches 160 degrees which takes about 15 minutes.

4. Refrigerate until chilled.

5. Stir in the remaining in the remaining ingredients.

6. Fill an ice cream freezer cylinder two-thirds full.

7. Freeze according to the manufacturer's instructions.

8. Refrigerate the remaining mixture until ready to freeze.

9. Remove from the freezer 10 minutes before serving.

Ice Cream Making Tip -

Baking Cocoa

Natural Unsweetened Cocoa Powder or baking cocoa tastes very bitter and gives a deep chocolate flavor to recipes. The powder is often used in brownies and cakes to provide the rich dark chocolate flavor and color.

Ice Cream Making Tip -

Vanilla Extract

Vanilla is extracted from vanilla beans using ethyl alcohol. After 48-72 hours the resulting liquid is drained off and bottled for purchase. Vanilla extract varies in price and quality.

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