Ice Cream Maker & Coffee Ice Cream

I recently turned 65 - yes, 65, and my daughter gave me an ice cream maker for my KitchenAid mixer. I decided to make coffee ice cream for my family to enjoy - and will share the recipe shortly, but first I want to let you know what I think about the ice cream maker for my mixer. The first batch of ice cream I made, I missed an important piece of information. The ice cream maker works with your Kitchen Aid mixer whether it is a "tilt-head" mixer (like mine) or the newer "lift" mixer, but there is a special attachment which requires you to use either the "A" or "B" notch based on the type of mixer you have. If you use the incorrect notch, you will find making ice cream is quite a frustrating experience. Be sure you use the correct notch for your mixer.

Once I learned this important information, my second batch of ice cream was not at all frustrating - and I was able to make more coffee ice cream which my family very much enjoyed! Now for the recipe . . . 

Ingredients -

• 3 cups heavy whipping cream
• 1 1/2 cups 2% milk
• 1/2 cup granulated sugar
• 4 tablespoons instant coffee granules or espresso powder (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup mini semi-sweet chocolate chips

Instructions -

• Set Up the KitchenAid: Ensure your KitchenAid Ice Cream Maker freeze bowl has been in the freezer for at least 15-24 hours. Attach the freeze bowl and dasher to your stand mixer.
• Prepare the Base: In a large bowl, whisk together the sugar, instant coffee granules, and salt with the 2% milk until the coffee and sugar are completely dissolved.
• Finish the Base: Whisk in the heavy cream and vanilla extract until well combined. Cover the bowl and chill in the refrigerator for at least 1-2 hours, so the mixture is thoroughly cold.
• Churn: Turn the KitchenAid mixer to the STIR speed. With the mixer running, slowly pour the chilled ice cream base into the frozen bowl.
• Freeze: Let the mixture churn on STIR for 15–20 minutes, or until the ice cream reaches a soft-serve consistency. Transfer to an airtight, freezer-safe container and freeze for at least 4 hours to firm up. This is where you also add the mini-chocolate chips - stir in to ice cream and place in your freezer.
• Enjoy!

My family LOVES this coffee ice cream - I expect to receive requests for it often!