Coffee Stracciatella Ice Cream

from ButterYum

makes 1 1/2 quarts

Ingredients

• • 3 cups (705g) heavy cream

  • 1 cup (230g) milk

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (167g) light corn syrup

  • 1/4 teaspoon (2.4g) fine salt

  • 1/2 cup (40g) ground coffee

  • 1/2 teaspoon (2.5ml or 2g) pure vanilla extract

  • 3/8 teaspoon (.08g) Xanthan gum (optional)

Directions

• 1. In a saucepan over medium heat, bring the cream, milk, sugar, corn syrup, and salt to a gentle simmer.

  2. Remove from heat and stir in the ground coffee (and optional xanthan gum, if using); allow coffee to steep in the milk/cream mixture for 30 minutes.

  3. Strain ground coffee grounds from the mixture, pressing to get all the liquid from the grounds; discard coffee grounds.

  4. Pour coffee infused ice cream base into an airtight container and chill in the coldest part of your refrigerator for at least 12 hours (24 hours is better - can be made several days in advance).

  5. Churn the ice cream base in ice cream maker according to manufacturer’s instructions; adding shaved chocolate during the last minute or two of churning.

  6. Transfer to ice cream container and store in the freezer.

Notes

• • This ice cream freezes very hard - allow to soften at room temperature for 10-15 minuets for easier scooping, or microwave in 10-second bursts until soft enough to scoop (30 seconds in my 900watt microwave).

  • Other stracciatella flavor bases to consider: vanilla, matcha, chocolate, banana, cherry, mint, hazelnut, etc.

  • To make chocolate shavings, use a sharp vegetable peeler to shave the sides of a chocolate bar. My kitchen was warm on the day I shaved my chocolate so I ended up with a bunch of chocolate curls, but they completely break apart during the churning process so don’t worry if your chocolate doesn’t curl.