Sunday, August 28, 2011

Mocha Chocolate Cookie Crunch Ice Cream

I had some heavy cream leftover from my vodka sauce so I decided it was time to make some ice cream. I once had this amazing ice cream in Dana Point that was coffee flavored with chunks of cookies and chocolate, it was absolutely delicious. I have never been able to find that flavor in the store and so I thought I would make my own version. It turned out wonderful, a perfect summer treat. 

2 ounces unsweetened chocolate
1/4 cup cocoa powder
2 cups milk
1 cup sugar
2 tsp decaf instant coffee granules
2 tbsp coffee liqueur
2 1/2 cups heavy cream
1/2 cup mini semi-sweet chocolate chips
1 cup chocolate teddy grahams, chopped

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (If the chocolate clumps or "seizes", don't worry - the milk will dissolve it). Whisk in the milk, a little at a time, and heat until blended. Remove from the heat and let it cool in a large glass bowl.
2. Whisk in the sugar and the instant coffee granules to the chocolate mixture, a little at a time, then continue whisking until completely blended, about 1 minute more. 
3. Pour in the cream and coffee liqueur, and whisk to blend.
4. Cover and refrigerate mixture until cold, about 1 to 3 hours, or even overnight.
5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. 
During the last 1-2 minutes of churning, add the chocolate chips and the chopped teddy grahams to mix into the ice cream. Remove from the ice cream maker and store in a freezer safe container. Freeze overnight to meld flavors and serve. Makes about 1 quart. Enjoy!

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