Enjoy the wonderful tastes of mocha and chocolate ding dongs in this smooth ice cream. This treat is great for people who like both coffee and chocolate.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup cocoa powder. 2 tablespoons instant espresso powder. Pinch of salt. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup chopped chocolate ding dongs.
Instructions: Put the sugar, cocoa powder, espresso powder, salt, and heavy cream in a saucepan. Heat it over medium-low heat until it starts to steam. Whisk the egg yolks in a different bowl. Pour the hot cream mixture into the egg yolks slowly while whisking the eggs all the time to temper them. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. Do not let it get too hot. Taking it off the heat, add the vanilla extract and mix it in. Once it's cool enough to touch, cover it and put it in the fridge for at least 4 hours or overnight. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Add the chocolate ding dongs while the machine is still running for the last few minutes. Put the churned ice cream in a container that can go in the freezer. Cover it and freeze it for at least 4 hours, or overnight, until it is firm.
Prep Time: 20 minutes
Cook Time: 15 minutes
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