Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 4 large egg yolks

• 2 tablespoons instant espresso powder (or strong brewed espresso, reduced)

• 1 teaspoon vanilla extract

• Pinch of salt

Chocolate Chips:

• ¾ cup semi-sweet or bittersweet chocolate, finely chopped or mini chips

• Optional: 1 teaspoon coconut oil (for softer texture)

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🔥 Instructions

1. Make the Custard Base

   • In a saucepan, heat milk, cream, and espresso powder over medium heat until steaming (not boiling).

   • In a bowl, whisk egg yolks with sugar until pale and thick.

   • Slowly pour hot cream mixture into yolks, whisking constantly.

   • Return mixture to saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F).

   • Remove from heat, stir in vanilla and salt.

2. Chill

   • Strain the custard through a fine mesh sieve into a bowl.

   • Cover and refrigerate for at least 4 hours or overnight.

3. Churn

   • Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions.

4. Add Chocolate

   • While churning or just before finishing, add chopped chocolate or chips.• Optional upgrade: Melt chocolate with coconut oil, drizzle into the churning ice cream to create delicate stracciatella-style shards.

5. Freeze

• Transfer to a container and freeze for 4–6 hours until firm.