Latte Ice cream with Chocolate Chips and Chocolate Port Swirl

By • February 9, 2010 • 8 Comments

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Author Notes: Ever since we got an ice cream maker last summer, I've made ice cream at every opportunity experimenting with different flavor combinations. Now we nearly always have a few different ice creams in the freezer for eating while we watch TV. For this one, instead of doing a straight mocha, I wanted an ice cream that would be a creamy latte that I could add some chocolate to at the last minute - kind of like my latte at the local coffee hangout. Then I noticed I had some chocolate port on hand and decided to reduce it and add it in the last seconds for an accent flavor swirl. I hope you like it as much as we have. TheWimpyVegetarian

Makes 1 quart

  • 1 1/2 cup heavy whipping cream
  • 1 1/2 cup whole milk
  • 3 tablespoons instant coffee, freeze dried
  • 2 large eggs
  • 3/4 cups sugar
  • 1/8 teaspoon kosher salt
  • 2 ounces chopped semi-sweet chocolate (or more, if desired)
  • 1/2 cup chocolate port (I used Chocolate Amore made by Trentadue)
  1. Combine the cream and milk in a medium-sized pot and bring just to a simmer over medium heat. Add the coffee and stir to completely dissolve. Set aside.
  2. In a standing mixer fitted with a whisk attachment, whisk the eggs until light colored and fluffy, 2-3 minutes. Gradually add the sugar a little at a time, add the salt and continue to whisk for another minute. The mixture should be very foamy and billowy.
  3. Strain the cream into a measuring cup with a spout and gradually add the warm cream to the egg mixture. Do not pour the warm mixture in very quickly as you could risk cooking the eggs too rapidly and curdling them. Pour the entire mixture back into the medium pot and place over medium-low heat. Stir the egg mixture constantly while it heats up and cooks. Once the mixture coats the back of a wooden spoon and shows a clear line when you draw your finger along the back of the spoon, the custard is ready. If using a temperature gauge, this should happen at around 170F.
  4. Chill the mixture in the freezer until it reaches room temperature (about 30 minutes) and pour into an ice cream machine. Follow the directions of the ice cream machine to make the ice cream.
  5. While the ice cream is being made, pour the chocolate port into a small saucepan and bring to a simmer. Continue to simmer the port until it becomes syrupy (about 10 minutes). At that point you should have around 2 tablespoons of syrupy port left.
  6. A couple minutes before the ice cream is done, add the chocolate chunks. Continue to run the ice cream machine. In the last seconds, add the chocolate port syrup and continue to churn about 3-5 seconds.
  7. Chill the ice cream for about an hour to firm it up and serve.
Jump to Comments (8)

Tags: ice cream

Comments (8) Questions (0)

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over 1 year ago EmilyC

Yes, please -- coffee ice cream is one of my big weaknesses. Love the port swirl!

Me

over 1 year ago TheWimpyVegetarian

Thanks so much Emily!! I have a latte or frapp almost everyday of my life (pah-leeze tell me there's health benefits to these) and this was my take, kind of, on a frappy latte :-).

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over 1 year ago EmilyC

me too -- I'm addicted. my husband bought me a nespresso pixie a little over a year ago which hasn't helped the habit one bit. health benefits? Sure -- calcium! : )

Me

over 1 year ago TheWimpyVegetarian

I love it. And since I'm of a certain age now, calcium is a huge bonus. So I'm going with that. And I love those nespresso pixies ! What a great gift :-)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I can't believe I a seeing this, I was gifted a bottle of chocolate port, and wondered what I will use it for, I was also looking at chocolate ice cream recipes. So glad you posted this. Making it this week, will report back.

Me

over 1 year ago TheWimpyVegetarian

I love chocolate port. I also use it when I simmer fresh cherries and figs together with some butter and cinnamon, and then add the port. Poured over vanilla ice cream is TDF (to die for) :-)

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Yum..mocha!

Me

over 1 year ago TheWimpyVegetarian

Oh yeah :-)