Coffee Crunch Ice Cream

Published July 1, 2011. From Cook's Illustrated.

Why this recipe works:

The quicker it freezes, the smoother the ice cream, so we sped up the freezing time of our homemade ice cream recipe by starting with a colder base. Supplementing the sugar with corn syrup gave us a recipe that produced ice cream that froze faster, remained hard at home-freezer temperatures,… read more

The quicker it freezes, the smoother the ice cream, so we sped up the freezing time of our homemade ice cream recipe by starting with a colder base. Supplementing the sugar with corn syrup gave us a recipe that produced ice cream that froze faster, remained hard at home-freezer temperatures, and was devoid of large ice crystals.

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Makes about 1 Quart

Freeze the cocoa nibs for at least 15 minutes before adding them to the churning ice cream. An instant-read thermometer is critical for the best results. Using a prechilled baking pan and working quickly in step 4 will help prevent melting and refreezing and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.

Ingredients

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