4 Serves
35 Mins
Prepare your ice cream maker according to the manufacturer's instructions, ensuring the bowl is sufficiently frozen.
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Vitamin E
4 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
367 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
743 mg / 1,250 mgPotassium
486 mg / 4,700 mgSodium
208 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
1 g / 28 gSugar
49 g / 50 gSaturated Fat
46 g / 20 gCholesterol
1332 mg / 300 mgCaffeine
4 mgNet Carbs
54 gAlcohol
0 g
In a medium saucepan, gently heat the half and half until it is warm but not boiling.
In a mixing bowl, whisk the egg yolks until smooth, then gradually incorporate the sugar and half of the warm half and half, whisking constantly to temper the eggs.
Pour the egg mixture back into the saucepan with the remaining half and half. Cook over medium heat, stirring constantly with a silicone spatula, until the custard thickens enough to coat the back of the spatula.
Remove the saucepan from the heat and stir in the chocolate and coffee until completely melted and smooth.
Place the saucepan in a larger bowl filled with ice to create an ice bath, stirring occasionally until the custard reaches room temperature.
Stir in the heavy cream and vanilla extract, then transfer the mixture to a container and refrigerate until thoroughly chilled.
Pour the chilled base into the ice cream maker and churn according to the manufacturer's directions until set.
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