Ingredients
2 cups milk, divided
2 Tbsp. cornstarch
1/3 cup granulated sugar
3 Tbsp. unsweetened cocoa powder
1 1/2 instant coffee granules
1 Tbsp. vanilla
2 oz. bittersweet chocolate finely chopped, divided
Directions
1. In a small bowl, whisk 1/2 cup of milk with cornstarch until smooth. Set aside.
2. In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules. Whisk the cornstarch mixture to recombine. Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl (with a lid). Let cool to room temperature.
3. A film will form over the top, that is normal (it happened to mine at least and it came out fine in the end) Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.4. Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Add remaining chocolate during last 5 minutes of freezing and let the machine stir it in.
5. Freeze for a few hours and enjoy!
Your recipe is nice but I prefer strong coffee. How to make this more strong??
ReplyDeleteRegards,
Kopi Luwak
You would just add a darker roast coffee or 3 Tbsp. of instant coffee instead of 1 1/2 tbsp.
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