- 2 Cups sugar
- 1/8 Cup ice cream stabilizer
- 4 Cups milk
- 5 Cups quart cream
- 8 Ounces egg yolks
- 1 Cup brewed Blue Bottle Coffee
- 1 Cup whole Blue Bottle Coffee beans
- 12 Ounces Ghirardelli dark chocolate, chopped
Whisk sugar and stabilizer together in the bottom of a large pot to ensure there are no clumps of stabilizer in the ice cream. Add the milk, 1 quart cream, and brewed coffee. Whisk everything together, then bring to a boil.
While the mixture is heating, prepare an ice bath. Place the remaining 1 cup cream into a large bowl. Place a fine sieve over the bowl, and place the bowl into the ice bath, ensuring no water from the ice bath get inside.
When the mixture comes to a boil, turn off the heat and add the whole coffee beans. Remove from heat, cover with plastic wrap and let steep for at least 1 hour. This will allow a deep coffee flavor to develop as the beans release flavor into the ice cream base.
Once steeping is complete, remove the plastic wrap and return the mixer to the heat.
Bring the mixture back to a boil. While it is re-heating, place the egg yolks in a separate medium bowl. Once the mixture comes to a boil, turn off the heat and pour approximately 1/3 of the mixture into the egg yolks and whisk thoroughly. This process, called tempering, brings the egg yolks up to the same temperature as the milk/cream mixture, thus ensuring the yolks do not cook once combined in the pot.
Pour the tempered egg yolks into the pot with milk/cream mixture and whisk to combine. Over low heat, constantly stir the mixture in a figure-eight motion with a wooden spoon until it coats the back of the spoon, approximately 3-5 minutes.
Turn off the heat and pour the mixture over the sieve into the large bowl over the ice bath. The cold cream in the bowl along with the ice bath will help to stop the mixture from over cooking. The sieve will catch the whole coffee beans.
Remove the sieve and continue to stir the mixture over the ice bath to cool.
Once cool, pour the mixture into an ice cream machine and use as directed.
Once the ice cream is frozen, fold in the chopped Ghirardelli chocolate. Freeze until firm before serving.