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    Home / Recipes / Ice Cream

    2 Jul 27, 2010 Dessert  |   Jump to Recipe

    Java Chip Ice Cream Recipe

    Java Chip Ice Cream

    It was around this time last year that my roommate first brought home an ice cream maker.  I remember being so excited.  Like really excited.  Over the years, I had seen so many mouth-watering recipes for all sorts of ice cream, but I never had the equipment to prepare them.  Since acquiring the ice cream maker, I’ve made countless cold creations including ice cream, fro yo (aka frozen yogurt), gelato and sorbet.

    This post may contain affiliate links.

    This recipe for Java Chip Ice Cream pairs an intensely delicious coffee ice cream with a mixture of bittersweet and semi-sweet chocolate.  If you do not have an ice cream maker, I would highly recommend getting one.  The higher priced makers are more convenient; however, they are not required.  I made this recipe with a cheaper ice cream maker that uses ice and rock salt!  Continue reading for the recipe.

    Java Chip Ice Cream
    Java Chip Ice Cream
    Java Chip Ice Cream

    Java Chip Ice Cream

    adapted from ad hoc at home by Thomas Keller.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Servings 1 quart

    Ingredients
      

    • 3 tablespoons coffee beans*
    • 2 cups whole milk
    • 2 cups heavy cream
    • ½ cup plus 6 tablespoons sugar
    • 10 large egg yolks
    • Pinch of kosher salt
    • 5 oz bittersweet or semi-sweet chocolate chips (I used 2.5 oz of each**)

    Instructions
     

    • Spread coffee beans out in a single layer between two pieces of plastic wrap. Using a rolling pin or kitchen mallet, smash the coffee beans, splitting each into 2 or 3 pieces. These will be strained out later, so don’t get too crazy here.
    • Place milk, heavy cream, smashed coffee beans and ½ cup of sugar into a large saucepan. Bring mixture to just below a simmer over medium heat, stirring to dissolve the sugar (the liquid should just begin to bubble).*** Remove the saucepan from the heat and let steep, uncovered for 1 hour.
    • Return the pan to the heat and heat until the liquid is just below a simmer.
    • Meanwhile, whisk the remaining 6 tablespoons of sugar and the yolks in a bowl until slightly thickened. Slowly, while whisking, add ½ cup of the hot milk mixture to the yolks. Take your time here so you don’t scramble the yolks. Once the ½ cup of hot milk is whisked in, add the remaining milk mixture (this process is known as tempering). Set a fine-mesh strainer over a clean saucepan and strain the milk-yolk mixture into the pan. Discard the coffee beans.
    • Prepare an ice bath in a large bowl. Set a medium sized bowl in the ice bath and have another strainer ready.
    • Put the saucepan over medium heat and cook, stirring constantly with a wooden spoon. You will know the custard is thick enough when you see steam rise from the surface and the custard coats the spoon. Strain the custard into the ice bath bowl, add the kosher salt and let cool.
    • Refrigerate until cold.
    • Freeze custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream is three quarters of the way done, add chocolate chips and continue to freeze until frozen.

    Notes

    * Since the coffee beans provide the main flavor for the ice cream, make sure your beans are fresh and a good quality. I used a Starbucks black label blend and the final product was just amazing.
    ** You can use either chocolate chips or whole chocolate (chopped up) here. I prefer the rustic look of different sized chunks and shards, so I chose to chop up some flat chocolate chips I had in the pantry.
    *** It takes only a few moments for the cream and milk to go from just below a simmer to boiling over your saucepan, so make sure you are paying attention. This is nothing to stress about. Just try not to plan other tasks during the heating periods of this recipe.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    2
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: chocolate chips, coffee

    Reader Interactions

    Comments

    1. Elisabeth says

      July 28, 2010 at 5:40 pm

      Mmmm – I need to get an ice cream maker! Here is a David Lebovitz ice cream recipe that I found a while back that doesn’t require an ice cream maker. It’s on my to-make list. Just thought I’d share…

      http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html

      Mine probably won’t turn out as pretty as yours!!

      Reply
    2. Brandon Matzek says

      July 30, 2010 at 1:26 pm

      @Elisabeth Thanks for the link! I wish I saw this a few years ago 😉

      Reply
    3. Lamorris73 says

      April 26, 2011 at 12:40 am

      How many yolks does the recipe call for? The pictures look amazing! I can’t wait to make it.

      Reply
      • Anonymous says

        April 26, 2011 at 1:11 am

        That would help, wouldn’t it ;)? Just updated with the addition of 10 egg yolks. Thanks for bringing this to my attention!

        Reply
        • Lamorris73 says

          April 27, 2011 at 12:49 am

          Thanks!

          Reply
    4. Anonymous says

      July 8, 2011 at 7:58 am

      So yummy. I like to eat ice cream and this java chip ice cream are also very testy and yummy. Its sound like very cool and testy. I am alway eating this ice cream and it pairs an intensely delicious coffee ice cream with a mixture of bittersweet and semi-sweet chocolate.

      PPI

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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