It’s no secret that I began drinking coffee at an early age…..like at 11 or 12.
But before you judge my upbringing, you’ve got to remember that I’m Vietnamese and cà phê (Vietnamese Coffee) practically runs in our veins. Well, that and nước mắm (fish sauce) of course
So you can imagine my delight when a box arrived at my door with a few bags of Godiva’s new line of coffee to play around with. There were so may different routes I could have gone with but since July was National Ice Cream month, I decided to make a coffee flavored ice cream using Godiva Chocolate Truffle Coffee. And of course, adding in chocolate was a must!
The end results were AH-MAY-ZING! The coffee flavor was the star but the chocolate shards were such great little bits of surprises throughout the whole thing.
And you want to know a secret?
I didn’t even use an ice cream machine to make this! Yup….totally old school! Thanks to David Lebovitz, all you need to make your own homemade ice cream is a few ingredients, a cold freezer, and a little patience.
And if you’re looking to make an adult version of this ice cream, throw in some Baileys Irish Cream Liqueur! Because after all, why the heck not?
Godiva Coffee-Chip Ice Cream
Makes approximately 1 Quart
1½ Cups Whole Milk
1½ Cups Heavy Cream
3 Large Egg Yolks
2 Large Eggs
½ Cup Sugar
½ Cup Strongly Brewed Coffee (I used Godiva Chocolate Truffle Coffee)
1 Teaspoon Instant Espresso
5 Ounces Dark Chocolate, roughly chopped
1/4 Cup Baileys Irish Cream Liqueur (optional)
Dissolve the espresso into the brewed coffee. Allow the coffee to cool to room temperature.
In a mixing stand, whisk the eggs, yolks and sugar in a bowl for 2 minutes until its pale yellow in color. Heat milk and cream in a medium saucepan until it is near-boiling and turn off heat. Turn the mixer on medium-high and gradually drizzle in ½ of the hot milk/cream into the egg mixture. Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining milk/cream. Heat medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat. Whisk in the coffee/espresso and Baileys (if using). Pour the custard base into a bowl and chill over an ice bath.
Once the custard has chilled, pour it into a glass baking dish and place directly into the freezer for 45 minutes. Pull out of the freezer and use a rubber spatula to vigorously stir the mixture, breaking up any frozen bits. Place back in the freezer and continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.
When the custard is nearly frozen, take the chocolate and heat over a water bath. Take out the dish and drizzle the chocolate over the top of the custard. The chocolate should harden fairly quick and use the rubber spatula to break it up into small pieces. Transfer the ice cream to a covered storage container until ready to serve.
*If using machine, add the chilled custard base into the machine and follow manufacturer’s directions.
As part of the Foodbuzz Tastemaker Program, I received Godiva Coffee. However, all views and opinions expressed here are my own.