Recipe

White Coffee Chip Ice Cream

by Dan Souza

Because ice cream is frozen it gives off very little aroma (go ahead, smell your next scoop of ice cream). That’s one reason many ice cream shops also sell coffee or make their own waffle cones throughout the day—to give you something enticing to smell when you walk in the door. Before ice cream hits your tongue, the only real clue to its flavor is visual. I played around with that here in this recipe, where I call for steeping whole coffee beans so that they contribute great coffee flavor without adding any of the classic coffee color. It’s a fun trick I first saw at Gracie’s in Somerville, Massachusetts. I also pay homage to legendary Ohio-based Graeter’s by adding melted chocolate during churning instead of chocolate chips. 

Yield
Makes about 1 quart (1000 grams)
WhiteCoffeeChip_LoafPan_017.jpg
Ingredients
110 g sugar
80 g nonfat dry milk powder
0.8 g kosher salt
325 g plus 50 g whole milk, divided
355 g heavy cream
85 g corn syrup
170 g whole dark roast coffee beans
15 g cornstarch
113 g bittersweet chocolate, chopped fine
½ cup plus ⅓ cup nonfat dry milk powder
½ cup (3½ ounces) sugar
¼ teaspoon kosher salt
1¼ cups plus ¼ cup whole milk, divided
1½ cups heavy cream
¼ cup corn syrup
2 cups whole dark roast coffee beans
1 tablespoon plus 2 teaspoons cornstarch
4 ounces bittersweet chocolate, chopped fine
Essential Equipment
Instructions
    • 110 g sugar
    • 80 g nonfat milk powder
    • 0.8 g kosher salt
    • 325 g whole milk
    • 355 g heavy cream
    • 85 g corn syrup
    • 170 g whole dark roast coffee beans
    In small bowl, whisk together sugar, milk powder, salt. Whisk sugar mixture, milk, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes. Remove from heat, stir in coffee beans, cover, and let steep for 1 hour.
    • 50 g whole milk
    • 15 g cornstarch
    Using slotted spoon, discard coffee beans. Return mix to 190 degrees F/87.8 degrees C over medium-high heat. Whisk remaining milk and cornstarch together in small bowl.
  1. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 750 grams ice, 113 grams water, and 42 grams salt).
    • 113 g bittersweet chocolate, chopped fine
    Microwave chocolate in bowl, stirring frequently, until fully melted, about 2 minutes; set aside to cool. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. With machine running, slowly drizzle chocolate into ice cream and continue to churn until incorporated, 1 to 2 minutes longer. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
Instructions
    • ½ cup plus ⅓ cup nonfat dry milk powder
    • ½ cup (3½ ounces) sugar
    • ¼ teaspoon kosher salt
      1¼ cups whole milk
      1½ cups heavy cream
    • ¼ cup corn syrup
    • 2 cups whole dark roast coffee beans
    In small bowl, whisk together milk powder, sugar, and salt. Whisk sugar mixture, milk, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, 5 to 7 minutes. Remove from heat, stir in coffee beans, cover, and let steep for 1 hour.
    • ¼ cup whole milk
    • 1 tablespoon plus 2 teaspoons cornstarch
    Using slotted spoon, discard coffee beans. Return mix to 190 degrees F/87.8 degrees C over medium-high heat. Whisk remaining milk and cornstarch together in small bowl.
  1. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl and let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt). 
    • 4 ounces bittersweet chocolate, chopped fine
    Microwave chocolate in bowl, stirring frequently, until fully melted, about 2 minutes; set aside to cool. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. With machine running, slowly drizzle chocolate into ice cream and continue to churn until incorporated, 1 to 2 minutes longer. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
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