Coffee and ice cream are always a winning combination. But when you pair coffee and thick, creamy, luscious frozen custard together, things get even better. Especially, when you stir in chunks of rich dark chocolate, flavored with sea salt. This salted chocolate chunk coffee frozen custard will easily become everyone’s favorite summer ice cream treat.

Lately, I’ve been taking some time to revisit some of Faith, Hope, Love, & Luck’s older recipes, like this Peanut Butter Cup Coffee Ice Cream. It’s a recipe from 2014, right around when I first started blogging, and right about when I hadn’t quite got the hang of photographing food. Y’all, there’s nothing worse than trying to photograph ice cream, except, of course, for trying to photograph any type of food that is the color brown. So, obviously, this coffee ice cream had some seriously horrendous photographs attached to it. No longer. Now this coffee and peanut butter cup-loaded ice cream looks like something someone might actually want to eat.

Anyway, while redoing older recipes, I am also taking the time to create a similar, yet new recipe as well. And that’s how this Salted Chocolate Chunk Coffee Frozen Custard came to be. It’s the same basic ice cream/frozen custard base, only it’s infused with vanilla extract and vanilla bean seeds in lieu of vanilla bean paste. And, of course, it’s loaded with chunks of dark chocolate containing sea salt, instead of peanut butter cups. My peanut butter cup-loving B.O.B. Bob is obviously a fan of the original version, however, I pretty much swooned over the newest. Whichever recipe you choose, you really can’t go wrong.

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Light Brown Sugar
• 2 Teaspoons Espresso Powder
• 1 Tablespoon Vanilla
• 1/2 Teaspoon Kosher Salt
• Seeds from 1 Vanilla Bean
• 6 Large Egg Yolks
• 1 (3.5-oz.) Dark Chocolate Bar with Sea Salt, Roughly Chopped

Directions:

1. Combine the cream, milk, sugar, espresso powder, vanilla, salt, and vanilla bean seeds in a medium saucepan over medium-high heat. Cook for 5 minutes stirring occasionally.
2. Remove the saucepan from the heat.
3. Whisk the egg yolks in a medium bowl, and slowly add a 1/4 cup of the hot cream mixture, whisking constantly. Add 1/4 cup of cream at a time three more times, whisking with each new addition. After the final addition, whisk the entire egg yolk mixture back into the saucepan of cream.
4. Heat the saucepan on medium-high heat for an additional 5 to 7 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Whisk constantly.
5. Using a fine mesh strainer, strain the ice cream base into a large heat-resistant glass bowl, and allow it to come to room temperature.
6. Cover the glass bowl with plastic wrap and refrigerate for at least 4 hours.
7. Transfer the ice cream mixture to an ice cream machine and churn for 20 to 25 minutes.
8. Add the chopped salted chocolate chunks to the frozen ice cream, and churn until evenly distributed.
9. Package the ice cream in an airtight container, and freeze until firm.

Suggestions:

• To remove the seeds from the vanilla bean, use a sharp knife to cut a slit down the vanilla bean lengthwise. Then, use the flat side of the knife to scrape out all of the seeds.
• You will only need the egg yolks for this recipe. Save the egg whites and use them to make egg white omelets.
• I used a Lindt EXCELLENCE A Touch of Sea Salt Dark Chocolate bar for this recipe.
• Freezing the chocolate bar for at least 30 minutes before chopping it, makes it much easier to chop.

Improvements:

• Replace the chocolate chunks in this ice cream with dark chocolate chips or your favorite chopped candy bar.
• Make this frozen custard as well as this Peanut Butter Cup Coffee Ice Cream. Compare them and discover which one is your favorite.
• Add a 1/2 cup of finely sliced almonds to the ice cream.
• CLICK HERE to see our many other fabulous ice cream recipes.

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Salted Chocolate Chunk Coffee Frozen Custard

Ingredients:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Light Brown Sugar
• 2 Teaspoons Espresso Powder
• 1 Tablespoon Vanilla
• 1/2 Teaspoon Kosher Salt
• Seeds from 1 Vanilla Bean
• 6 Large Egg Yolks
• 1 (3.5-oz.) Dark Chocolate Bar with Sea Salt, Roughly Chopped

Directions:

1. Combine the cream, milk, sugar, espresso powder, vanilla, salt, and vanilla bean seeds in a medium saucepan over medium-high heat. Cook for 5 minutes stirring occasionally.
2. Remove the saucepan from the heat.
3. Whisk the egg yolks in a medium bowl, and slowly add a 1/4 cup of the hot cream mixture, whisking constantly. Add 1/4 cup of cream at a time three more times, whisking with each new addition. After the final addition, whisk the entire egg yolk mixture back into the saucepan of cream.
4. Heat the saucepan on medium-high heat for an additional 5 to 7 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Whisk constantly.
5. Using a fine mesh strainer, strain the ice cream base into a large heat-resistant glass bowl, and allow it to come to room temperature.
6. Cover the glass bowl with plastic wrap and refrigerate for at least 4 hours.
7. Transfer the ice cream mixture to an ice cream machine and churn for 20 to 25 minutes.
8. Add the chopped salted chocolate chunks to the frozen ice cream, and churn until evenly distributed.
9. Package the ice cream in an airtight container, and freeze until firm.

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