Currently cooking out of Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer

This is another recipe I found on the internet before I bought the book. As I was making the ice cream, I kept wondering how a bit of coffee would taste in it, because, you know, its chocolate and coffee!

When I got the book, I couldn’t find this recipe in it. The chocolate ice cream recipe in the book had a different name, and the recipe itself was slightly different. After a bit of comparing, I realized that the recipe in the book broke out the ingredients differently, and it called for 1/2 cup of coffee to be added to the ice cream.

I’d like to think that Jeni Britton Bauer and I were communicating on some subconscious level.

So, even though the ice cream I made wasn’t exactly the recipe in the book, I think I was close enough. Besides, I will definitely be making this ice cream again, with the coffee.

You start out by making a boiling a “syrup” of cocoa powder, the coffee and sugar. Then you add bittersweet chocolate and stir until smooth.

Next, you make Bauer’s standard ice cream base of milk, cream, corn syrup and cornstarch slurry. Finally, the syrup is mixed into the cream cheese which is mixed into the ice cream base. Once chilled, the ice cream is churned into luscious, chocolatey nirvana.

Chocolatey heaven.

Chocolatey goodness that is too good for mere mortals.

You get the idea.

This ice cream (minus the coffee) tastes almost exactly like my favorite ice cream in the whole world, Haagen-Dazs’ Chocolate Ice Cream. Even without the coffee (which, by the way, seemed to have no adverse affect on the recipe, so if you don’t like coffee, you can substitute the same amount of milk), this is quite possibly one of the best ice creams I’ve either eaten or made.

I know I said the same thing when I wrote about the salty caramel ice cream, but that was before I tasted this one.

And in my world, chocolate trumps everything.