WHITE CHOCOLATE MOCHA ICE CREAM

Preparation Method :

• Combine the milk, cream, and half the sugar in a small saucepan and bring to a boil over medium heat.
• In a bowl, combine the yolks and remaining sugar and whisk until smooth and blended.
• When the milk has boiled, reduce the heat and slowly add the egg yolks while stirring.
• Cook the milk and egg yolks, consistently stirring until they reach 175°F. Remove from the heat and add the espresso and chocolate. Mix gently until the chocolate is completely melted.
• Strain the mixture through a fine sieve into a clean bowl to remove any lumps.
• Cover the bowl with plastic wrap and set aside to cool to room temperature.
• Refrigerate for at least 4 hours.
• Pour the mixture into the ice cream maker and process according to the manufacturer's directions.
• Serve immediately or freeze for up to 3 days.