Wednesday, September 27, 2017

Mixed Nutty Mocha Ice Cream RECIPE


by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo 2017-09-01_zpsljgrnumv.jpg
Mixed Nutty Mocha Ice Cream RECIPE

Usually by this time of the year I am talking about "soup season", however this year is totally different.  We have had a long string of 90 degree weather (this is very unusual for Michigan).  So, instead I am sharing with you another one of my ice cream creations.

I had a few mixed nuts left and decided to incorporate them into my mocha ice cream and the result is scrumptious!

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF8950_zpsphsz93fb.jpg  photo DSCF8949_zpsbg5ekyqd.jpg
2 cups whole milk
2 cups heavy whipping cream
1 cup sugar
1/4 cup corn starch
1/4 cup cocoa powder (I used dark cocoa)
1 teaspoon instant coffee granules
3 egg yolks
dash of sea salt
1/2 cup salted mixed nuts

Begin by chopping the nuts and then set aside until later.  In a large mixing bowl combine the egg yolks & half of the sugar (1/2 cup sugar) - whisk together until the sugar is combined & the yolks are a little frothy - set aside until later. 

In a saucepan combine the other half of the sugar (1/2 cup sugar), the cocoa powder, coffee granules and the corn starch.  Stir until mixed.  Now add the milk, whipping cream & dash of salt.  Stir gently with a whisk making sure that there are no sugar/starch clumps.   Place this full saucepan on medium heat and stir gently all the time while cooking.  Continue cooking until this mixture starts to thicken.  Once it starts to thicken - remove from heat.
It is time to temper the egg yolk mixture.  Pour about 1/3 of the hot milk/cream mixture into the egg yolk/sugar mixture and whisk when adding the hot mixture. 
Your eggs have now been tempered.  Now add the tempered egg mixture into the remaining hot milk/cream mixture (stirring all the time).  Place back on medium/low heat and cook (stirring all the time) for about 2 to 3 minutes.  Remove the pan from the heat.
Allow the hot custard to rest for about 5 minutes.  Then strain the custard (this will get rid of any clumps that might not have been whisked smooth) (see pictures above).
Chill the mocha custard in the fridge for about 2 to 3 hours.  Remove from the fridge & add to your ice cream maker (see picture below) (follow the manufacturers instructions).

 photo DSCF8951_zpsvjbuj7v9.jpg
Add the chopped mixed nuts during the last 5 minutes of processing (or follow your ice cream manufacturer's instructions).

by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF8952_zpssq90b9vm.jpg
by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF8953_zpsulcx8png.jpg
Serve, ENJOY & freeze the remaining ice cream for later!
(I like to have an upside down ice cream cone - I break up the cone and eat it like a cookie with the ice cream)


by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF8965_zps1ajhlbrr.jpg
Other Ice Cream RECIPES on this blog (click on each title to view entire post with recipe):

by Angie Ouellette-Tower for godsgrowinggarden.com photo Day_zpsb50f87c9.jpg


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