Clubfoodys Chocolate Ice Cream

CLUBFOODY'S COFFEE ICE CREAM

Steps:

• In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
• Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
• Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it's bitter - keep in mind that the whipped cream has some sweetness to it; set aside.
• In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
• Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
• Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.

CLUBFOODY'S CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, combine sweetened condensed milk, cocoa powder, vanilla and salt; stir and set aside.
• In the bowl of a stand mixer, add heavy cream and process until stiff peaks form.
• Fold a third of the whipped cream into the milk-chocolate mixture then add it to the remaining heavy cream, folding gently. Add dark and white chocolate pieces including any dust or slivers left on the cutting board; gently fold inches.
• Pour the mixture into a 2 quart ice cream tub, cover and transfer to the freezer for at least 12 to 24 hours or until frozen.