Adapted from Cuisinart instruction booklet.
| 1 c | whole milk or skim Lactaid |
| ¾ c | brown sugar, packed |
| 2 T | espresso powder |
| 2 T | cocoa powder |
| 2 c | heavy (35%) cream |
Whisk together ¼ cup of the milk with the sugar, espresso powder and cocoa to make a smooth paste. Add the rest of the milk and stir until the sugar is dissolved. Add the cream and vanilla. Place in the ice cream maker and follow the instructions.
Variations:
Caramel Macchiato
Omit cocoa powder from ingredients and add the following caramel syrup a few minutes minutes before the ice cream is finished.
| 1½ c | sugar |
| ½ c | water |
| 1 c | heavy cream |
| 1 t | vanilla extract |
| ½ t | salt |
| 3 t | butter |
Stir the sugar and water together over medium-high heat and bring to a boil, stirring constantly. When sugar has dissolved, turn heat to high and stir for about 5-7 minutes until the mixture is a medium amber colour. Remove from heat, stir in cream. Expect steam. Add vanilla and salt. Cool five minute and whisk in butter. Pour, in a thin stream, into the ice cream while the paddle is turning.
Chocolate Ginger Macadamia Nut Ice Cream
| 2¼ c | whole milk |
| 2¼ c | heavy cream |
| 1 | vanilla bean |
| 2 T | sliced fresh ginger |
| 1⅛ c | granulated sugar |
| 1⅛ c | Dutch process cocoa (Fry’s or Droste) |
| 2 | large eggs |
| 2 | large egg yolks |
| 2 t | pure vanilla extract |
| 12 oz. | bittersweet chocolate, chopped |
| 1 c | macadamia nuts, coarse chopped, reserved |
| 1⅛ c | Dutch process cocoa (Fry’s or Droste) |
In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the seeds of the vanilla bean. Stir the seeds and bean pod into the milk/ cream mixture. Add ginger. Simmer the milk/cream mixture over low heat for 30 minutes. Remove and discard vanilla bean pod and ginger pieces. Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl, and beat until thickened, like mayonnaise.
With the mixer on low speed, add one cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Then stir the rest of the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled. Pour the chilled custard into the freezer bowl, and follow the directions. A few minutes before the ice cream is finished, add the nuts.