This recipe takes a little patience, but the delicious results are well worth the effort!
You will need:
twohundredº Cold Brew Coffee Maker
2 cups milk-brewed coffee – see our blog post for more information
2 cups heavy whipping cream
3/4 cup white sugar
1/4 cup chocolate syrup
4oz dark chocolate, chopped
3/4 cup crushed walnuts (optional)
TIP: Try using decaffeinated beans to make your milk-brewed coffee for this delicious dessert if you don’t want to be kept awake all night!
Mix the milk-brewed coffee, heavy cream, sugar and chocolate syrup in a bowl until the sugar dissolves.
Refrigerate the mixture until chilled.
Meanwhile, freeze a freezer-safe shallow container. Stainless steel works well.
Once chilled, pour the mixture into the chilled container and place in the freezer for 20 minutes.
As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
Remove from the freezer every 30 minutes to stir vigorously before replacing.
Repeat step 6 approximately 4-5 times until it reaches a “soft-serve” consistency, smooth and creamy. If it becomes too hard, simply place it in the refrigerator until it softens sufficiently to beat, and continue the process.
Stir in the dark chocolate and walnuts.
Once frozen, you can serve immediately, or transfer to a covered freezer container to store. We recommend allowing the ice cream to ripen in the freezer for at least a few hours before serving.