Ice Cream
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 4 egg yolks
- ⅔ cup sugar
- dash of salt
- 1 cup Green Mountain Coffee Dark Magic Extra Bold Coffee Keurig K-Cup Coffee (or more to taste)
Chocolate Sauce
- 2 squares unsweetened baker’s chocolate
- 1 tbsp. unsalted butter
- ⅓ cup whole milk
- 1 cup sugar
- dash of salt
Heat 1 ½ cups milk and heavy cream in saucepan over medium heat until just scalded. Meanwhile, beat egg yolks, sugar, and salt in a mixer bowl. Slowly add milk mixture until well-combined. Pour back into saucepan and cook over medium-low heat until thickened, coating the back of a spoon (about 12 to 15 minutes, stirring occasionally at first and then constantly to make sure the eggs do not scramble). Remove ice cream mixture from heat and stir into coffee. Allow to cool to room temperature, then freeze. Melt chocolate and butter in a small saucepan over low to medium-low heat, adding milk and sugar while stirring frequently until completely melted. Add chocolate sauce to ice cream and serve. Yields approximately 1 quart.
