Do you remember Coffee and Truffles, a retired flavor of Babcock ice cream? Watch us attempt to re-create this caffeinated classic — and let us know if it looks good enough to eat!
Ingredients
1 cup whole milk
½ cup granulated sugar
¼ cup packed light brown sugar
1 tablespoon instant espresso
Pinch of salt
2 cups heavy cream
1 teaspoon pure vanilla extract
8–12 chocolate truffles*, chopped
Directions
- In a medium bowl, whisk together the milk, sugars, espresso powder, and salt.
- Stir in the heavy cream and vanilla. Cover and refrigerate the mixture for one to two hours or overnight.
- Turn on the ice-cream maker. Pour the chilled mixture into the frozen bowl and churn for 15 minutes.
- When the mixture is thickened but still soft, add in the chopped truffles and allow to churn for up to five more minutes. You may need to encourage the mixture with a rubber spatula.
- Transfer the frozen mixture to a new container, cover with plastic wrap and a lid, and freeze for at least two hours to allow the ice cream to set.
