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Categories:Viewed: 79 - Published at: 5 years ago
Ingredients
- 2 cups (500 mL) milk, divided
- 2 tbsp (25 mL) cornstarch
- 1/3 cup (75 mL) granulated sugar
- 3 tbsp (45 mL) unsweetened cocoa powder
- 1 1/2 tbsp (22 mL) instant coffee granules
- 1 tbsp (15 mL) vanilla
- 2 oz (60 g) bittersweet chocolate, finely chopped, divided
Method
- In a small bowl, whisk 1/2 cup (125 mL) milk with cornstarch until smooth.
- Set aside.
- In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder.
- Bring to a simmer, stirring often.
- Whisk in coffee granules.
- Whisk the cornstarch mixture to recombine.
- Gradually whisk into sugar mixture.
- Return to a boil, stirring often.
- Strain into a clean large bowl.
- Let cool to room temperature.
- Stir in vanilla and half of the chocolate.
- Cover and refrigerate until completely cold or overnight.
- Stir milk mixture.
- Transfer to an ice cream maker and freeze according to manufacturers instructions.
- Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.
- Serving suggestion:
- Sprinkle 2 tsp (10 mL) sliced almonds, chopped hazelnuts or chopped pecans over each serving.
