Imagine a creamy, decadent dessert that combines the rich, bold flavor of coffee with the irresistible crunch of chocolate chips - welcome to the world of homemade Java Chip Ice Cream! This isn't just another boring frozen treat; it's a luxurious experience that transforms ordinary ingredients into a gourmet dessert that will have everyone begging for your secret recipe. Whether you're a coffee lover, a chocolate enthusiast, or simply someone who appreciates an extraordinary dessert, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/4 teaspoon salt
- 4 egg yolks
Instructions
- In a medium saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium heat, stirring occasionally until the mixture is warm and sugar begins to dissolve.
- In a separate large bowl, whisk egg yolks with remaining sugar until the mixture becomes pale and slightly thick.
- Slowly temper the egg yolks by gradually adding the warm cream mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the entire mixture back into the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula.
- Cook until the custard thickens and coats the back of the spoon, approximately 6-8 minutes. To test, run a finger across the spoon - if the line remains clear, the custard is ready.
- Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any potential egg solids.
- Stir in the cooled brewed coffee, vanilla extract, and salt. Mix thoroughly.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled.
- Once chilled, pour the custard into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- In the last 5 minutes of churning, gradually add chocolate chips to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for 2-3 hours to firm up before serving.
- For best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Tips
- Use high-quality ingredients: The better your coffee and chocolate chips, the more exceptional your ice cream will taste.
- Ensure your custard is properly chilled before churning - this guarantees a smooth, creamy texture.
- When tempering egg yolks, pour the hot cream mixture very slowly and whisk constantly to prevent scrambling.
- For extra richness, consider using espresso instead of regular brewed coffee.
- If you don't have an ice cream maker, you can freeze the mixture and manually stir every hour to break up ice crystals.
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving to achieve the perfect scoopable consistency.
- Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 180mg
