I love milk chocolate covered coffee beans. Chocolate and coffee are meant to be together. I’m not a huge fan of ice cream, but if I had to choose my favorite kind it would be coffee. So, here it is, homemade chocolate covered coffee bean ice cream.
In the making of my ice cream, which is the very first time I’ve ever attempted ice cream, my new ice cream maker died. It just wasn’t strong enough to churn my ice cream. So, I had to improvise. I poured my ice cream mixture into a freezer bag and gave it a few smashes every 45 minutes. It came out just as I hoped it would. This is rare for everything to turn out on the first try.
I made a small batch, because like I had said earlier I’m not a big fan of ice cream and my husband despises coffee. I’m sure you could easily double or even triple the recipe for a lot more. Some people can’t get enough of that sweet, highly addictive ice cream, such as my mother.
She loves. loves. loves. it.
I use the sun porch as my photo studio area. As you can see from the condensation on the bowl, it was warm this morning. I noticed this ice cream melts rather quickly, which is the best way to eat it! The ice cream has a beautiful tan color from the coffee and chopped bits of chocolate covered coffee beans. It also has bits of vanilla scattered throughout it, from the vanilla bean that was cooked with the ice cream mixture.
I have something to confess. On these hot days, I may or may not have been in the kiddie pool with Lucian. It may or may not have been ice cold and felt heavenly in the sweltering weather. Yeah, I’m that kind of mom. We had fun together though.
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Chocolate Covered Coffee Bean Ice Cream
- 1 cup heavy cream
- 1 cup half and half
- 1/2 cup granulated sugar
- 1 vanilla bean
- 1 T. instant coffee
- 10-20 chocolate covered coffee beans chopped
- In a large saucepan, add heavy cream, half and half, sugar, vanilla bean seeds and bean, and instant coffee. Cut the vanilla bean in half and run the knife down the inside of the pod. This will pick up the seeds. Turn the heat on medium and stir.
- Using a candy thermometer, let the milk mixture come up to 170 degrees. Turn the heat down a little and maintain 170 for 4 minutes.
- Remove from heat and let cool for about an hour. Place in a container and refrigerate overnight.
- The next day, chop the chocolate covered coffee beans and place them into the mixture.
- Get out the ice cream maker and put mixture in for about 45 minutes. My ice cream maker didn't work so I placed mine in a freezer bag and placed it in the freezer. I mashed the bag a few times every 45 minutes for about 5-6 hours.