Ice Cream, You Scream

Twice now we've made really good mocha ice cream in our $4 ice cream maker. The second time, when there were actually others around to witness it, I didn't chill the mix long enough before pouring it in the churn and so they had gone home by the time it actually froze. However, the ice cream was awesome, and we're excited to spend the summer experimenting with other flavors (and elastic waistbands). Here's how we made the mocha, using the recipe given in the booklet that came with the ice cream maker.

Whisk together two eggs and 1/3 cup sugar.

Whisk in 1-1/4 cups milk over low heat.

Chop 2 oz. unsweetened chocolate and melt it into the mixture but DO NOT BOIL (or your ice cream will have bits of scrambled egg in it, says the voice of experience). 

Add 1-1/2 teaspoons of instant coffee which have been dissolved in 1 teaspoon hot water (or, if you're us, a couple of teaspoons of strong espresso). 

Cool. 

When cool, add 1-1/4 cups heavy/whipping cream. 

Whisk until smooth.

Refrigerate until cold, then churn in the ice cream maker (2-3 clockwise turns every 5 minutes for about 30 minutes).

For whatever reason, I don't have any pictures of the finished product, but you can imagine what chocolate ice cream looks like. The color of the above mixture, only frozen. Delicious! Next on the list: vanilla custard, coffee walnut, and anything else we can think of...