Coffee Ice Cream with Dark Chocolate Flecks

Description:

This creamy coffee ice cream is bold, smooth, and loaded with fine dark chocolate flecks that melt in your mouth. It’s like your favorite café mocha turned into a frozen dessert — rich, caffeinated, and luxurious. Great for coffee lovers who want a chill fix with a hint of chocolate indulgence.

Origin:

Inspired by Italian stracciatella gelato (which features fine chocolate shavings in creamy ice cream), this version blends that technique with classic American-style coffee ice cream — resulting in a bold and satisfying hybrid.

Ingredients (Quantity):

1½ cups heavy cream
1½ cups whole milk
¾ cup granulated sugar
2 tbsp instant espresso powder or strong instant coffee
5 large egg yolks
1 tsp vanilla extract
100g (about 3.5 oz) dark chocolate (60–75%), finely chopped or shaved

Ingredients (Optional):

Pinch of salt (enhances flavor)
1 tbsp coffee liqueur (like Kahlúa — prevents over-freezing)
Swirl of chocolate syrup or fudge ripple for extra texture
Shaved cocoa nibs or crushed chocolate-covered espresso beans

Instructions:

Heat the base:
In a saucepan, combine milk, half the cream, sugar, espresso powder, and a pinch of salt. Heat until steaming, not boiling.
Temper the yolks:
Whisk egg yolks in a bowl. Slowly add a bit of the hot mixture to the yolks while whisking constantly. Then pour yolk mixture back into the pan.
Thicken:
Cook over medium heat, stirring constantly, until the custard thickens enough to coat a spoon (about 170°F or 77°C). Do not boil.
Chill the base:
Remove from heat. Stir in remaining cream and vanilla. Strain through a fine mesh sieve into a bowl. Chill thoroughly — at least 4 hours or overnight.
Churn:
Pour into an ice cream maker and churn per manufacturer’s instructions.
Add chocolate flecks:
During the last minute of churning, drizzle in the melted or finely chopped dark chocolate so it forms flecks (or stir in manually at the end).
Freeze:
Transfer to a container and freeze for at least 4 hours before serving.

Tips for Success:

Use espresso powder, not regular ground coffee, for intense flavor without grit.
For soft flecks, melt the chocolate and drizzle in slowly during churning.
Chill the custard completely before churning for best texture.
Add a splash of coffee liqueur to keep it scoopable.

Recommendation:

Serve with biscotti, chocolate shortbread, or layered in an affogato (with a shot of hot espresso). A drizzle of caramel or a sprinkle of sea salt also elevates the experience.