Blue Bottle Coffee Ice Cream with Ghirardelli Chocolate Chunks

Blue Bottle Coffee Ice Cream with Ghirardelli Chocolate Chunks

Photo Modified: Flickr / Mattie Hagedorn / CC BY-SA 4.0

What better combination than coffee and chocolate? Make this homemade ice cream using Blue Bottle Coffee and Ghiradelli Chocolate for rich flavors. It's easy to serve as a dessert for your next party. 

5
Servings
1569
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
110g
100%
Sugar
133g
N/A
Saturated Fat
64g
100%
Cholesterol
774mg
100%
Protein
21g
41%
Carbs
141g
47%
Vitamin A
1050µg
100%
Vitamin B12
2µg
35%
Vitamin B6
0.3mg
15.4%
Vitamin C
1mg
2%
Vitamin D
6µg
2%
Vitamin E
4mg
18%
Vitamin K
11µg
14%
Calcium
436mg
44%
Fiber
4g
16%
Folate (food)
99µg
N/A
Folate equivalent (total)
99µg
25%
Iron
4mg
20%
Magnesium
123mg
31%
Monounsaturated
34g
N/A
Niacin (B3)
1mg
6%
Phosphorus
561mg
80%
Polyunsaturated
6g
N/A
Potassium
854mg
24%
Riboflavin (B2)
1mg
64%
Sodium
195mg
8%
Sugars, added
118g
N/A
Thiamin (B1)
0.3mg
19.5%
Zinc
3mg
23%

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