Java Chip Ice Cream

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 5
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1 cup whole coffee beans
• 5 large egg yolks
• 1/2 teaspoon espresso powder
• 2 teaspoons vanilla extract
• 5 ounces quality dark chocolate, roughly chopped

Recipe

• 1 in a medium sized saucepan, heat ½ cup heavy cream, milk, sugar and coffee beans until it is near-boiling. stir to dissolve the sugar. remove from the stove, cover, and allow to steep for one hour.
• 2 pour the remaining heavy cream into a bowl and set it on ice over a larger bowl to create a water bath. set aside.
• 3 in a mixing stand with the balloon attachment, whisk the eggs yolks for 1 minute until its pale yellow in color. while the eggs are whisking, reheat the dairy/coffee mixture until it begins to steam but not boil. turn the mixer on medium and gradually drizzle in ½ of the hot dairy/coffee mixture into the beaten eggs.
• 4 once the mixture has been tempered and combined, pour it back into the saucepan with the remaining dairy/coffee mixture. heat over medium-low, stirring constantly for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped inches pour the mixture through a sieve into the bowl of chilled cream.
• 5 discard the beans and remnants from the sieve. whisk in the espresso and vanilla extract until combined. cover the bowl with plastic wrap and chill the custard for 6-8 hours.
• 6 pour the custard base into the ice cream canister and churn according to the manufacturers instructions until the mixture resembles soft served ice cream. about 2 minutes before the churning is complete, sprinkle in the macadamia nuts and chocolate chunks.
• 7 transfer the ice cream to an airtight container and press plastic wrap against the surface. cover the container and freeze the ice cream for 4-5 hours or until firm.