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Mocha Chip Ice Cream

Andre Prost Coconut Milk gives this yummy ice cream a rich velvety texture. It has a sophisticated chocolate-coffee flavor for adults but chips for the kids. It’s perfect for anyone!
TIME
30 minutes to cook
2-4 hours to cool
30 minutes to turn in ice cream maker
YIELD
12-1/2 cup servings
INGREDIENTS
1-6 oz package bittersweet chocolate chips
1 tablespoon instant espresso powder
1 tablespoon strongly brewed (hot) coffee
1 teaspoon each vanilla and coffee extracts
2-13.5 cans Andre Prost Coconut Milk (found in the baking section)
1 cup sugar, divided
4 large egg yolks
1/8 teaspoon salt
1/2 cup mini chocolate chips
DIRECTIONS
Step 1
Add bittersweet chocolate chips to a bowl and set over a pan of barely simmering water. Stir occasionally, until melted. Meanwhile, dissolve espresso powder into hot coffee. Stir in vanilla and coffee extracts. Whisk into chocolate until completely incorporated. Remove from heat and set aside.
Step 2
Stirring, heat Coconut Milk and 1/2 cup sugar until sugar is dissolved. Do not boil. Set aside.
Step 3
Beat yolks with remaining 1/2 cup sugar until thickened and light colored (about 3 minutes). Slowly add coconut milk mixture, in a very thin stream, into yolk mixture. Be careful not to cook yolks. Add salt and return mixture back to saucepan.
Step 4
Stirring constantly over a medium heat, cook until mixture thickens and coats a spoon, about 8-10 minutes or until it reaches 180°F* on a candy thermometer. Remove custard from heat and whisk in chocolate-espresso mixture. Pour into a 9 X 13 inch baking dish to cool quickly. Cover with foil or plastic wrap and poke cover with holes for steam to escape. Refrigerate until cold.
Step 5
Fit blade into freezer cylinder of ice cream machine and pour in chilled coconut mixture. Add mini chocolate chips and follow manufacturer’s instructions.
TOOLS & EQUIPMENT

Ice cream maker

TEST KITCHEN TIP:
Make sure frozen cylinder has been frozen for at least 2 days before using. No thermometer? Then use this old fashion trick for knowing when the custard is done. Dip a spoon into the hot liquid and remove. Run a finger down the middle of the back of the spoon and if it leaves a clear path, the custard is ready for the next step.

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