Mocha Chip Ice Cream Recipes

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13x9-in. dish. Freeze 1 hour or until firm. , Spread hot fudge topping evenly over crust; freeze 30 minutes. , Layer with ice cream and whipped topping. Cover and freeze 8 hours or overnight. Garnish with chocolate curls or sprinkles if desired.

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

Steps:

• Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Steps:

• In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly.
• Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved.
• Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.

Steps:

• Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
• Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
• Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
• Cover and freeze until completely set, at least 4 hours or preferably overnight.
• To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.

Steps:

• Dissolve 4 to 5 teaspoons instant espresso powder in 2 tablespoons boiling water; set aside until cool.
• Mix dissolved espresso into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup miniature chocolate chips.

Steps:

• Gently beat eggs.
• Combine milk, sugar and eggs in large saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160°); about 15 minutes. (I tend to watch the clock more than the temperature.)
• Remove from heat.
• Stir in creamer.
• Chill.
• Pour into ice cream maker and prepare according to directions.
• In the last few minutes of ice cream freezing add 1 Cup of chopped Andes Mints (or whatever the timing your ice cream machine directions suggests).
• Notes.
• I have an ice cream maker attachment to my KitchenAid mixer and would recommend the attachment to everyone. I took a standard and easy ice cream recipe and modified it to fit my tastes. If you would like to make plain vanilla add 2 Cups of 1/2 n 1/2 and 1 T vanilla instead of the creamer. If you want to make it a little less minty you could add 1 C of mini-chocolate chips instead of the Andes Mints.

Steps:

• Stir together 1/4 cup milk and cornstarch.
• Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
• Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
• Set saucepan in a large bowl of ice water to cool, whisking frequently.
• Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
• Serve gelato sprinkled with almonds.