Mocha Chip Ice Cream
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk (I've used 2% and whole)
1 cup half-and-half
1 egg yolk, beaten
2 tablespoons instant espresso
6 oz shaved semisweet or dark chocolate (only 3 oz if making coffee chip ice cream)
1. Whisk together sugar, cornstarch, and salt in a large heavy saucepan. Whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Temper egg yolk with about 1/4 c of hot milk mixture, then return to pot, whisking briskly. Whisk in espresso. Whisk in half of chocolate. (Skip this step if you prefer coffee ice cream with chocolate chip.) You may need to return the mixture to the heat over low to get the chocolate to melt smoothly.
3. If necessary, strain mixture to remove any solids. Pour into a bowl and cool for about an hour. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. Pour mixture into freezer container of a 1 1/2-qt. ice-cream maker, and freeze according to your machine's directions; stir in remaining chocolate halfway through freezing.
Makes about 3 cups