Mocha Bianca Ice Cream
Indulge in the creamy decadence of Mocha Bianca Ice Cream, a dreamy blend of silky white chocolate and bold espresso flavors that's sure to delight coffee and dessert lovers alike. This luxurious homemade treat combines rich heavy cream, velvety egg yolks, and a hint of vanilla to create an ultra-smooth custard base, elevated by the robust intensity of espresso powder. Perfectly churned to frosty perfection, this ice cream strikes the ideal balance between sweetness and a subtle coffee kick. Whether served in a bowl, atop a waffle cone, or as the star ingredient in an affogato, this mocha-inspired dessert is a sophisticated yet approachable crowd-pleaser. Best of all, you can achieve artisanal ice cream quality in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup White chocolate chips
- 0.5 cup Granulated sugar
- 2 tablespoons Espresso powder
- 4 pieces Large egg yolks
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar completely dissolves and the mixture is just about to simmer (do not bring to a full boil).
Reduce the heat to low and stir in the white chocolate chips until completely melted and smooth. Remove from heat.
In a separate medium bowl, whisk the egg yolks until they are pale and slightly thickened.
Gradually temper the egg yolks by slowly adding about 1/2 cup of the warm cream mixture to the yolks while whisking constantly to prevent curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly over low heat for about 5-7 minutes until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
Remove the saucepan from heat and stir in the espresso powder and vanilla extract until well incorporated.
Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
Cover the cooled custard with plastic wrap, ensuring the wrap touches the surface directly to prevent a skin from forming. Refrigerate for at least 4 hours or overnight, until thoroughly chilled.
Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scooped into bowls or cones, and enjoy your homemade Mocha Bianca Ice Cream!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 40.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 115 mg | 9% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
