Delicious n easy Homemade Coffee-Chocolate Ice Cream Recipe

Ingredients

1/2 cup granular sweetener for ice cream

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups 2% reduced-fat milk 

1 cup half-and-half

1 egg yolk 

2 tablespoons instant espresso

1/4 cup shaved semisweet chocolate baking bar

Method

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 until slightly thickened. 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 fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.