Description
Indulge in this rich and creamy espresso ice cream with dark chocolate swirls, perfect for warm days or special gatherings.
Ingredients
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 3 tablespoons corn syrup
- 5 teaspoons cornstarch
- 3 tablespoons cream cheese
- 1/8 teaspoon fine sea salt
- 1/4 cup dark roast espresso beans (coarsely ground)
- 1/4 cup Kahlúa
- 4 ounces good quality dark chocolate
- 2 1/2 tablespoons coconut oil
Instructions
- Start by making a cornstarch slurry. Combine the cornstarch with 2 tablespoons of milk in a small bowl and set it aside.
- In a large mixing bowl, beat the cream cheese and sea salt until smooth.
- In a heavy-bottomed saucepan, combine the remaining whole milk, heavy cream, sugar, and corn syrup. Bring this mixture to a boil over medium-high heat, stirring occasionally.
- Once the mixture reaches a boil, reduce to a low boil and cook for 4 minutes.
- Remove the mixture from heat and stir in the coarsely ground espresso beans. Let it steep for 5 minutes.
- Strain the mixture through a fine mesh sieve into a clean bowl, discarding the solids.
- Whisk in the cornstarch slurry, then return the mixture to heat. Whisk continuously until it thickens, about a minute.
- Combine about 1/2 cup of the hot mixture with the cream cheese mixture until smooth, then mix back into the saucepan.
- Stir in the Kahlúa, cover, and refrigerate for at least 4 hours or overnight.
- When ready to assemble, melt the dark chocolate and coconut oil together until smooth.
- Use your preferred method to assemble the ice cream, creating enticing layers of chocolate throughout.
- Serve in bowls, optionally garnishing with coffee beans or chocolate shavings.
Notes
Use high-quality chocolate for the best flavor. For a lighter texture, incorporate air by whisking regularly.