Chocolate and coffee are a match made in heaven. During finals week they are a match that works. My husband is completing the third year of his masters degree at Dallas Theological Seminary, and by April most students look incredibly stressed. They talk less and have certain zombie qualities. School is a blessing but produces lots of wear and tear especially when it comes to sleep.
I’ve never quite known what to call my coffee chocolate ice cream. I’ve never quite understood the jamocha term, however I haven’t met anything labeled jamocha that I didn’t enjoy. According to the dictionary, jamocha is a combination of java (coffee) and mocha (espresso and chocolate). Okay so that’s a bit redundant, but maybe the idea is chocolate with two times the coffee? Whatever it is or whatever you want to call it, the idea of coffee and chocolate together is B-E-A-Utiful, and I can get behind that. For my purposes we’re just gonna go with mocha for simplicity.
The past few weeks have been full of Mocha orders, with one wife asking me if I could amp up the espresso powder, as a way of helping her hubby get through finals. Bless him. I amped it up and the result was delicious but woo hoo it was strong! Whether you are simply a fan of the coffee chocolate combination or whether coffee keeps you running on a daily basis or whatever your reason, its a heck of a lot healthier than chugging energy drinks or soda.
Next time you need a little boost give this recipe a whirl. This past week I added chocolate ribbons and almonds to experiment with more texture and flavor dimension. Oh heavens. Just think of one of Baskin Robins tride and true flavors: Jamocha Almond Fudge.
Adapted from the Recipe featured in Taste of Home by Dick McCarty
2-1/4 cups sugar
3/4 cup baking cocoa
4 ounces milk chocolate
1/3 cup all-purpose flour
2 tablespoon instant espresso or coffee granules, or more to taste
3 cups milk with a milkfat of 2% or higher
5 eggs, beaten
4 cups half-and-half, divided
2 cups heavy whipping cream
3 tablespoons vanilla extract
In a large saucepan, warm 2 cups of the half – and – half over medium heat. When warmed add cocoa powder and whisk until smooth. Bring to a boil, reduce heat to a simmer and simmer for 30 seconds. Remove from heat and add milk chocolate. Stir until smooth. Pour into an airtight container large enough to hold all the dairy for this recipe and set a mesh strainer atop.
Over medium heat, put the original saucepan back on the stove and add the milk, the other 2 cups of half – and – half, sugar, flour, coffee and salt.
While waiting for the above conglomoration to heat up, whisk the eggs together in a separate bowl. When starting to gently simmer, add a cup of the milk mixture slowly to the whisked eggs, whisking as you pour. This will temper the eggs so you don’t get anything resembling a breakfast scramble floating about in your custard.
Once that step is complete slowly pour the egg mixture back into the saucepan, whisking as you pour. Pull out a wooden spoon, metal spoon, or sturdy spatula and babysit by gently stirring almost constantly over medium-low heat until the mixture is thick enough to coat the spoon or spatula. In other words run your finger through and if it leaves a clear path without running, you’re good to go. This should take anywhere from 10-15 minutes.
Pour the mixture through the wire strainer so that it joins with your earlier chocolate mixture. Stir well and let come to room temperature. Place a piece of cling wrap over the top, directly making contact with the top of your custard, like you would when covering guacamole. Place in the refrigerator until chilled, preferably overnight.
Freeze according to manufacturer’s instructions and store. Remove from the freezer 10 minutes prior to serving.
Yields: 2 generous quarts.
If you’d like to try adding chocolate ribbons see my post titled : The Iconic Magic Shell from Childhood. It’ll walk you through the process. Its an easy peasey step that will literally take you a minute to do. Take the minute. You’ll never be satisfied with throwing chocolate chips in your ice cream again.
Happy Mocha-ing Sleepy Heads! Hang in there.Summer is coming!