National Ice Cream Day, Birthday & Coffee Ice Cream

We are celebrating my middle Grand's birthday today, so they get to pick the menu. For desert, they chose my homemade coffee ice cream - the photo is of the second batch churning this morning. Since it is also National Ice Cream Day, I thought I'd share my recipe again with you for coffee ice cream - my whole family LOVES it!

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!