Friday, October 10, 2014

The absolute best mocha ice cream in the world!

So I have been absolutely awful at keeping this blog going. Life goes on and this goes to the bottom of the list. But today I was typing this recipe into my Mastercook program and I realized that I had never shared it before. This recipe comes from one of those supermarket "bonus" cookbooks. You know the kind that you used to be able to get at the grocery if you bought a certain item (or items)? I collect old cookbooks of all kinds and have a bunch of these "pamphlet" type cookbooks from various food companies. This one is from Folgers coffee and was published in 1980. It's called, aptly enough, "Cooking with Coffee". Anyway, this recipe is one that my grandparents used to make and I LOVE it. If you've ever had the pleasure to have Graeters ice cream (made in Ohio!) with it's "chips" you'll understand what the chocolate chips in this are like. They're more like chocolate slivers with some chunks when you don't pour it steadily. Super yummy but not "chips" like you'd find in chocolate chip cookies. I'm sharing the recipe as written in the cookbook but since the cookbook was published, ice cream makers have come a long way. Now, instead of pouring the chocolate into the chilled mixture and stirring, I start my ice cream maker up and pour it in once the ice cream starts to thicken. Then the ice cream maker does the stirring for me and I think the chocolate comes out better inside. I also half the recipe to use my smaller ice cream maker. Anyway, wanted to share this yummy treat while I was thinking of it. Hope you give it a try!

* Exported from MasterCook *

                           Mocha Chip Ice Cream

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  sugar
     1/4           cup  cornstarch
     1/2      teaspoon  salt
  4               cups  coffee -- strong-brewed
  6              whole  eggs -- slightly beaten
  4               cups  whipping cream
  2          teaspoons  vanilla
  3             ounces  unsweetened chocolate

In a large saucepan combine sugar, cornstarch and salt; stir into the coffee. Cook and stir over low heat till thickened and bubbly. Stir about half the hot mixture into beaten eggs; return all to hot mixture. Cook and stir 1 minute more. Chill. Add the whipping cream and the vanilla. In small heavy saucepan melt chocolate over low heat. While the chocolate is still hot, pour it very slowly into the chilled coffee mixture, stirring constantly. Freeze in 5-quart ice cream freezer according to manufacturer's directions. Let ripen for 4 hours. Makes about 1 gallon ice cream.

  "Pouring hot, melted chocolate into the chilled creamy coffee mixture results in tiny flecks of chocolate throughout the rich and smooth ice cream"
  "1 gallon"
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Per Serving (excluding unknown items): 392 Calories; 27g Fat (59.6% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 118mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.

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