Thursday, March 3, 2011

Mocha Sour Cream Ice Cream

3 ounces good unsweetened chocolate (I used Scharffen Berger)

1 ½ cups whole milk

4 teaspoons instant coffee or espresso

1 ¾ cups sugar

2 ½ tablespoons flour

¼ teaspoon salt

4 large eggs, beaten

2 cups heavy cream

1 teaspoon vanilla

1 ½ cups sour cream

Scald the milk. Dissolve coffee in hot milk. Melt chocolate slowly in a bowl over hot water or in the microwave; slowly add the hot milk/coffee mixture. In a 3-quart saucepan, combine sugar, salt, and flour and mix well. Add eggs and mix well. Pour hot milk very slowly over the egg mixture, stirring constantly. Cook the custard over low heat until the mixture coats the back of a spoon. Strain through a sieve, cool and then chill the custard. Stir in chilled cream, vanilla and sour cream. Churn the ice cream according to the machine manufacturer’s instructions.

Makes ½ gallon

1 comment:

  1. This sounds so good. I love the chocolate sour cream pound cakes and this might just be my nirvana.