[Go straight to the recipe]
There’s been a lot of change in my life in the last few weeks. After six years, I left my job at Real Simple and will soon be the editor of a site Brit + Co. Added to that major change (Real Simple was my first job out of school, so it’s a big move to say goodbye), is the fact that Brit + Co is based out of San Francisco, a whopping 2,907 miles from my current home.
This move is quite bittersweet for me, which goes perfectly with this coffee chocolate chip ice cream. (I’m channeling my dear friend and soon-to-be same city friend Kasey of Turntable Kitchen by coordinating this recipe with my current state.) I’m sad to leave behind the city, job, and friends who helped me truly become an adult. But I’m excited and energized for a new challenge and a new city to explore. Plus, I’ll get to be real life friends with so many people who up until now I’ve only seen via e-mail, google hangouts, and the occasional cross-country trip.
A word of warning, that I might go dark here for a bit unless I can pack several more flavors into my remaining time in Brooklyn. Otherwise, I can guarantee that my ice cream maker will be one of the first things out of storage once I have an apartment in San Francisco.
Until then enjoy this ice cream. It’s bitter, sweet, and energizing—just what this week calls for.
Coffee Chocolate-Chip Ice Cream
makes 1 quart
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
1/4 cup coffee beans, coarsely ground
1 3.5 ounce chocolate bar
1. Combine heavy cream and whole milk in a 3 quart saucepan, and heat over medium heat.
2. Stir in sugar. Continue to stir until the sugar is completely dissolved.
3. Bring mixture to a boil. Turn down to a simmer, and cook for approximately 4 minutes.
4. Stir in ground coffee grounds and remove from heat. Cover with a tight fitting lid and steep for 25 minutes.
5. Using a fine mesh sieve, strain out coffee grounds and discard the grounds. (This might take a couple of passes to catch everything.)
6. Chill the base in the refrigerator for at least 2 hours, until it is cool to the touch.
7. Freeze the base in your ice cream maker according to the manufacturer’s instructions.
8. While the ice cream is freezing chop the chocolate bar coarsely.
9. Stir chocolate chunks into the softly frozen ice cream.
10. Transfer to a plastic or glass freezer-safe container and freeze for at least 4 hours before serving.
Note: If you really want to give this flavor a kick, substitute chocolate covered espresso beans for the chocolate chunks. Just be sure you enjoy it before 3 P.M. if you do so.