Making coffee ice cream bars on a hot summer day? Genius! Trying to take pictures of the ice cream bars on a hot summer day when the heat index is 105° and your central air is barely working? Tragic!
I’m still existing through what has to be the hottest summer I can remember. Since this was my last weekend home before Miles returns, I was determined to clean, organize, and bake. The cleaning and organizing were fine, but the thought of turning on my oven made me sweat. I decided to make ice cream. Lots of ice cream. Like so much ice cream that I will be posting ice cream recipes for the next couple of weeks.
I wanted to start off with something a little fun. I finally bought a popsicle mold a while ago but have barely used it. Hot days like this one reminded me of the chocolate dipped ice cream bars I bought as a kid and I wanted to try to make my own. But with coffee ice cream. You know, to put a little pep in my step.
The coffee ice cream was surprisingly refreshing. It was like eating an iced mocha!
- 1 ½ cups heavy cream, chilled
- 1 cup whole milk
- 2 tablespoons instant espresso
- ½ cup sugar, divided
- A pinch of kosher salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 20 oz dark chocolate, chopped
- 2 tablespoons canola oil
- popsicle mold
- popsicle sticks
- Combine whole milk, ¼ cup sugar, vanilla and a pinch of kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
- Whisk 5 large egg yolks and ¼ cup sugar in a medium bowl until pale, about 2 minutes. You will feel like you’re whisking forever, so if you want, you can also use an electric hand mixer, or one of those old timey egg beater if you have one!
- Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard through a fine sieve (or colander) into a medium bowl. Stir in heavy cream.
- You’re not going to want to hear this, but highly recommend lightly spraying your mold with non-stick oil spray. It won’t make your ice cream taste oily, but it will help the bars come out of their mold without tears. Pour the ice cream into the molds just over ¾ of the way up. You’ll want to leave a little room at the top as the ice cream will expand as it freezes. Place the mold in the freezer for two hours and binge watch one of your favorite shows while you wait. Or have a glass of wine. Or both!
- After two hours, place the sticks into the mold and return to the freezer for another few hours. Watch more tv.
- Combine the chocolate and oil in a microwaveable save bowl and heat on high power in 30 second increments until the chocolate has melted but is not hot. Transfer the melted chocolate to a tall glass.
- Prepare a baking pan lined with parchment paper. Remove the mold from the freezer. Gently pull on the stick and hope that your bar comes out. If it doesn’t, not to worry. Fill your sink with coldish, closer to room temp water. Place the mold into the water just until the mold is submerged, but not completely. Hold it there for about 20 seconds. Gently pull on the stick. Hopefully, the bar has released itself from the mold and came out. If not, feel free to swear and run to the market for Dove bars.
- Working quickly, dip the bar into the glass of chocolate until it’s completely covered and hold it over the glass allowing the excess chocolate to drip back into the glass. Place the bar on the parchment lined pan and repeat with the remaining bars. Place the pan into the freezer until the chocolate has hardened, about 30 minutes. If you choose to leave them in the freezer longer than one hour, wrap the bars in plastic until you are ready to serve them.