Coffee Chocolate Chip Ice Cream

I have wanted an ice cream maker for years now. Finally I got one for Christmas last year and I JUST now used it for the first time... I guess I didn't realize the prep it took to make ice cream. In my head, you just dump some milk in the bowl and BOOM - tasty ice cream. HA!

Homemade ice cream isn't hard, but you do need to plan ahead in order to give it time to cool and chill. I keep my Kitchenaid Ice Cream Bowl in the freeze all the time so that it is at the ready anytime I get the itch.

Here's the recipe I used to make Coffee Chocolate Chip Ice Cream. It was insane delicious.

Ingredients:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 1 cup half-and-half
• 1 egg yolk
• 2 tablespoons instant espresso
• 1/4 cup mini chocolate chips or chopped chocolate bar

Directions:

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.
3. Pour mixture through a mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours. (I only chilled 6 hours.)
4. Pour mixture into ice-cream maker and churn per manufactures instructions (stir in chocolate halfway through freezing). 

original recipe here.