Melt chocolate. Spread onto parchment paper and allow to harden. Break into small pieces and set aside.
In large saucepan, combine cream, half-and-half, sugar, espresso powder and salt. Warm, over low heat, stirring constantly, until sugar is dissolved.
In a bowl, beat egg yolks until smooth. Slowly whisk a small amount of the hot cream mixture into the egg yolks; then add the yolk mixture to the saucepan, whisking constantly.
Cook, stirring constantly, until mixture reaches 160 degrees. Remove from heat; chill.
Stir in sweetened condensed milk and vanilla; pour into ice cream freezer container and freeze according to manufacturer’s directions.
When mixture is frozen, open the container and add chocolate pieces. Crank 6 to 8 times to mix in chocolate.
Ingredients
Directions
Melt chocolate. Spread onto parchment paper and allow to harden. Break into small pieces and set aside.
In large saucepan, combine cream, half-and-half, sugar, espresso powder and salt. Warm, over low heat, stirring constantly, until sugar is dissolved.
In a bowl, beat egg yolks until smooth. Slowly whisk a small amount of the hot cream mixture into the egg yolks; then add the yolk mixture to the saucepan, whisking constantly.
Cook, stirring constantly, until mixture reaches 160 degrees. Remove from heat; chill.
Stir in sweetened condensed milk and vanilla; pour into ice cream freezer container and freeze according to manufacturer’s directions.
When mixture is frozen, open the container and add chocolate pieces. Crank 6 to 8 times to mix in chocolate.
