I was thinking of other possible uses for the Autocrat Coffee Syrup that we had recently acquired, and the first thought that popped into my mind was ice cream. I did a quick search of the web and found that somebody had posted a recipe using Autocrat, a half cup of the stuff! So I used that recipe as a baseline for this and future batches.
The recipe calls for dark chocolate chips, but Dorothy isn’t a fan of chips in ice cream. I like chocolate pieces in ice cream, but feared that they would be too hard and unpleasant to eat if they remained in their full chip form, so I asked Dorothy to give them a few pulses in the blender.
I prepared the custard and refrigerated it overnight. After breakfast, I churned the custard. While the custard was churning, I sifted the chocolate to remove the ‘dust’ and added the remaining pieces to the machine, swirling it into the ice cream for 10 or 15 seconds.
The soft serve was then transferred to a freezer-safe container and left to firm up, again overnight. This recipe yielded just over a quart of coffee ice cream with bits of extra dark chocolate.
That looks so good!
Thank you! It IS good. I’ll definitely be making it again, at least once without the chocolate. Maybe I’ll have some ready to bring as dessert to a family dinner in the future. This and some Earl Grey.