right from the start, i need to explain that is this best coffee ice cream i have ever tasted. and, since i am not really a big fan of coffee ice cream, i think that is a huge testimonial. this recipe comes from one of the nicest online kitchen and cooking supply shops that i recommend. King Arthur flour not only has wonderful baking ingredients, but also offers wonderful recipes within their catalogs and on their website. i even subscribe to their newsletter which is mailed six times per year, and is filled with great photographs and suggested recipes, often using their baking ingredients.
locate them at www.kingarthurflour.com and sign up for their mail order catalogs. i promise you will not be disappointed.
the ice cream in this recipe has a delicious chocolate flavor, and is ultra creamy. one of the reasons that i prefer to make my own ice cream is my choice of ingredients. this chocolate mocha flavor does not have any eggs, which many ice cream recipes require. and, the flavor is spectacular.
to make the mocha ice cream: whisk 1 cup of cold half and half, with 3/4 cup sugar, 2 tablespoons espresso powder and 2 tablespoons of all-purpose baking cocoa.
i purchased the espresso powder at Williams Sonoma, but it is also available at King Arthur flour. once these ingredients are well mixed, add 2 cups of cold whipping cream and 1 teaspoon of vanilla extract. blend well.
then, add the ingredients to the ice cream maker and process for 23 minutes, then, add, 8 chopped famous Nabisco chocolate wafers or Oreos. i used the famous chocolate cookies.
i add them slowly to the ice cream while it continues to blend for another couple of minutes. remove the ice cream from the machine and store in a stainless steel tin, allowing to firm up in the freezer for a couple of hours prior to serving.
this ice cream is perfect served alone or alongside any fall cake or even angel food cake.
this recipe is a real keeper !