Our (western-themed “KQ Corral”) company outing was on a hot July day, so this cold, yummy treat was a real hit. If you’ve never made homemade ice cream, borrow an ice-cream maker, and try this fabulous recipe. We guarantee that you won’t be disappointed!
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Mocha Chip Ice Cream
|2 cups heavy cream
2 cups milk
1/4 cup instant coffee granules
1 3/4 cups sugar
1/2 (14-ounce) can sweetened condensed milk
|1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, grated
2 cups heavy cream
1 teaspoon vanilla extract
1 (1-ounce) square semisweet chocolate, grated
Combine 2 cups heavy cream and milk in a saucepan and heat but do not boil. Remove from the heat and add the coffee granules and stir until completely dissolved. Beat the eggs with the sugar, condensed milk and salt in a medium mixing bowl. Stir a small amount of the hot mixture into the egg mixture and stir the egg mixture into the hot mixture.
Return the saucepan to medium heat. Add the unsweetened chocolate and cook to 176 degrees on a candy thermometer, stirring constantly. Remove from the heat and refrigerate until thoroughly chilled.
Pour the mixture into an ice cream freezer container. Add 2 cups heavy cream, vanilla and semisweet chocolate. Freeze according to the manufacturer’s instructions.
Yield: 1 gallon