Mocha Latte Ice Cream
Mocha Latte Ice Cream is a gluten free dessert. This recipe serves 20. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 144 calories. If you have cornstarch, vanilla bean paste, egg yolk, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around 9 hours and 20 minutes.
Instructions
Whisk together first 4 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk.
Add yolk mixture to remaining cream mixture, whisking constantly.
Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
Meanwhile, preheat oven to 35
Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through. Cool completely (about 30 minutes).
Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.
*Vanilla extract may be substituted.