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Mocha ice cream

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.

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