“Mocha Choca latta ya ya (oh oh oohoh )
Creole Lady Marmalade” ~ Lady Marmalade
Top of the morning to ya.
As of late, that’s become my favorite greeting. It’s weird, it’s retro, it’s fun.
Last night was a big day for 365scoops – we debuted our flavors at the Real Bloggers of NYC. Not to toot my own horn (wow, another awkward expression) but it seemed that the ice cream went over swimmingly! We served over 100 cups of ice cream from 15 pints of freshly churned flavors including Tiramisu, Charleston Chew, Key Lime Pie, Peach Sorbetto, and Vanilla Bean.
This morning, however, I was zonked. So zonked, that I needed a cup of caffeine – stat. For those of you who know me, I cannot drink caffeine. I become crazy, nutty, loopy and shaky (not so different from the present, non-caffeinated me). Not good things when I’m trying to work at my day job. But, alas, I had to succumb to my urges and drink coffee. In so doing, I realized that caffeinated ice was in order. After work, I marched myself home to create this very flavor.
Shakers banned the consumption of coffee because they felt it was a luxury, but shortly thereafter the older members of congregations complained, so the elderly were allowed to drink coffee in the morning. Upon hearing this, the women in the community became very angry with the unfairness of the rule, so they lobbied and received the right to drink coffee the mornings of communal clothes-washing as well. SO despite their reputations of being stringent and unyielding, Shakers did sometimes show some flexibility!
Mocha Choca Latta Gelato
Inspired by Ben and Jerry’s
Ice Cream Ingredients
2 1/4 cups half-and-half
3/4 cup whole milk
3/4 cup sugar
3 egg yolks
3 tbs good quality instant coffee
1/4 cup unsweetened cocoa
Adapted from a David Lebovitz recipe here
This happens to be a very simple (and wildly delicious recipe). I made the ice cream with caffeinated coffee (duh) but have also made versions with decaf and it tastes exactly the same and still delicious.
Make the mocha sauce here and set aside.
Warm the milk and half-and-half in a large pot until small bubbles form around the edges. Whisk in the cocoa and instant coffee and stir vigorously so that it dissolves. Set aside.
Whisk together (I used my new fun blue whisk!) the three egg yolks. Slowly add in the sugar until it is dissolved and the yolks are pale yellow.
Pour the hot coffee/chocolate mixture into the egg mixture (slowly so they don’t scramble!) and stir thoroughly. Pour the mixture back into the large pot and heat until the mixture either coats the back of a spoon, or it reaches 185 degrees.
Let the mixture cool completely and then refrigerate for at least 2 hours.
Once the mixture is cooled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).
Scoop into a freezer safe container and freeze for at least 2 hours before serving. Drizzle with the mocha sauce and enjoy!
The Verdict: Hit the spot. I’m sick and tired of saying “yummy” so this time I’ll say, delectable! Really, this is good stuff. I even put a scoop of it in my coffee this morning, and let me tell you, I do not regret it. A perfect, creamy addition. Enjoy!