Happy Day Before Fourth of July! To celebrate, here's a dessert you can make tomorrow morning and serve before fireworks start. Or forget about July 4 and serve Mocha Latte Fudge Swirl whenever you want! It might become your new favorite coffee ice cream recipe.
This tastes like a frozen latte in ice cream form, which is probably why the original version was named “Mocha Latte Ice Cream.” I’m sure it’s wonderful when made as directed, but I started the ice cream making process late in the day and wanted it to be ready by evening, so I used a quick-cooling method for the custard which involves a few changes in technique. I also made some changes to the ingredient list. For instance, I used instant coffee crystals instead of espresso powder in the custard and swapped out the nuts (though they'd be great) for brownie chunks. As for the fudge sauce, any type will do, but this is a great excuse to whip up one of the many homemade recipes that exist on the Internet or try a new ready-made brand. Just make sure to add it at the end so it will be swirled through rather than incorporated. Oh, and you have an excuse to make brownies, too!
Mocha Latte Fudge Swirl Ice Cream
- 1 egg yolk
- ¾ cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 3 tablespoons instant coffee crystals I used Whole Foods 365 or 1 tablespoon espresso powder or to taste
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ teaspoons vanilla extract
- Your favorite fudge sauce homemade or store bought
- Chunks of brownie however many you want
- Mix the egg yolk and three tablespoons of the sugar in small mixing bowl and set it next to the stove.
- In a large saucepan, combine remaining sugar, cornstarch, cold milk, salt and coffee crystals. Turn heat to medium and bring to a simmer. Gradually pour about a cup of the hot milk mixture into the egg yolk, stirring constantly, then pour the egg mixture into the saucepan, stirring constantly. Continue stirring the mixture until it starts to thicken (almost as thick as gravy, not as thick as pudding) and reaches a temperature of 183F on a candy thermometer.
- Pour the hot custard mixture into a 13x9 inch glass pan. Gradually pour in the 1 cup of cold heavy cream, then stir in the vanilla. Put the mixture in the refrigerator for about 2 hours or until it is thoroughly chilled.
- When chilled, pour into your ice cream maker and process as directed by the manufacturer. During the last 60 seconds, drop gobs of fudge sauce into the ice cream mixture so that it’s ripped through and not mixed in. Add some brownie pieces and nuts if desired. Transfer to a covered container and freeze until it is firm enough to serve.