For me, mocha has a more chocolatey dimension added to the coffee ice cream. Since that post, we’ve gained a burr grinder and relegated the old rotary blade one for grinding up spices.
I recently found an excellent decaffeinated coffee, to lessen the buzzy effects: Stumptown’s Trapper Creek. It’s not completely free of caffeine, as it has about as much as black tea, but it is damn tasty.
If you have dulce de leche on hand, I strongly recommend using it for a subtle caramel tone.
- 1 1/2 cups heavy cream
- 1 1/2 cup whole milk
- 1/2 cup sugar
- 1/4 tablespoons vanilla sugar + 2 tablespoons if not using dulce de leche
- 3 ounces bittersweet chocolate
- 1/16 to 1/8 teaspoon smoked Maldon salt; substitute with unflavored flaked salt such as Kosher salt
- (optional) 2 ounces dulce de leche
- 4 egg yolks
- 1/3 cup coffee beans, ground roughly
Follow the steps for the coffee ice cream recipe. This will yield over 1 1/2 quarts, so churning time will likely take 5 to 10 minutes longer.