Coffee-Chocolate Chip Ice Cream

Coffee-Chocolate Chip Ice Cream, adapted from Jeni Britton Bauer’s Cherry Pit Ice Cream, published in The Washington Post

I read about this method for making cream in this Post article that relies on cornstarch, corn syrup and cream cheese to thicken the ice cream base, rather than the traditional eggs. I was skeptical, but you know what…it works!

I made the base mixture from this recipe (minus the cherry pits), with a smidgeon of instant coffee dissolved into it. I then added some chopped chocolate to the mixture near the end of the churning process.

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2 Comments

  1. Libby Hunt said,

    06.21.11 at 11:42 am

    never doubt Jeni!

  2. 06.24.11 at 10:10 am

    […] made this ice cream in a similar fashion to the coffee-chocolate chip ice cream I made, except I added a bit of coconut extract to the mixture before freezing it, and stirred in a […]


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