Smooth and creamy coffee ice cream with crunchy little ribbons of chocolate laced throughout. So delicious and sweet, the perfect little night cap treat.

INGREDIENTS – for a 1.5-2qt ice cream machine

1/2c coffee grounds
2 1/2c milk
1c cream

1/2c sugar
Pinch salt

4 egg yolks

3/4c chocolate chips
1t coconut oil

1/2t vanilla

INSTRUCTIONS

In a large container with a lid, add coffee grounds then pour milk and cream over. Secure the lid and shake it up a little bit then put in the fridge overnight. While you’re at it, make sure your ice cream machine insert is in the freezer so it can freeze solid. (If you shake it, it doesn’t slush).

Strain the coffee milk/cream mixture into a medium pot. Discard the grounds. Stir in the sugar and a pinch of salt. Start to warm it up but make sure it doesn’t simmer/boil. Once it begins to steam, give it a stir to make sure the sugar has melted in. Remove from heat.

While you’re waiting for the milk mixture to warm, get your egg yolks ready in a medium bowl. Gently stream in a couple of tablespoons of the milk into the egg yolks while whisking rapidly, pour in a couple more tablespoons while continuing to whisk. Now that your eggs are tempered, pour the egg mixture into the remaining milk mixture. Put the pot back on the heat (again, don’t let it boil), stirring occasionally until it thickens. You’re literally looking for it to look like melted ice cream at this point. We all know what that looks like but it should coat the back of a spoon and you should be able to run your finger through the mixture on the spoon without it running into the wiped area.

Pour through a strainer into a bowl or container and allow the mixture to cool to at least room temp in an ice bath or if you have the time just throw it in the fridge for a few hours until its cold.

While it chills, melt the chocolate chips and coconut oil in the microwave or in a double boiler then pour out onto a piece of parchment on a baking sheet or cutting board. Spread out the chocolate as thin as you can then put in the freezer until frozen solid.

Pour the ice cream mixture into your ice cream maker via its instructions. Let it churn for about 23 minutes, crumble in the chocolate and continue to churn for 2 more minutes. Either eat immediately or transfer to an airtight container and put in the freezer.

ENJOY!