Mocha Ice Cream
- For the mocha ice cream
- 2 eggs
- 50 grams sugar
- 300 milliliters warm Whole milk
- 250 milliliters Espresso (or strong coffee, chilled)
- 300 grams Whipped cream
In a metal bowl, beat eggs with sugar. Whisk in milk. Place bowl over a pan of hot water and beat mixture with an electric mixer until creamy. Stir in espresso and let cool. Whip cream until stiff and fold into espresso custard.
Pour custard into an ice cream maker and process according to manufacturer's instructions, about 25 minutes. Alternatively, pour custard into a shallow metal bowl and freeze about 1 hour. Stir vigorously with a fork, then freeze 2 hours more, occasionally stirring with a fork.
Scoop ice cream into balls and place in glass bowls. Garnish with whipped cream and chocolate.