You can call me “Aunt Beth the Ice Cream Maker” like my little niece does or you can just be ready for yet another ice cream recipe. Summers are hot, ice cream is good, and this Kitchen Aid attachment is the bomb!

Java Chip is another favorite of mine. I love it when it has that extra punch of espresso beans and chocolate – so I made mine that way!

INGREDIENTS:
1 Cup Milk
1 Cup Heavy Whipping Cream
1 Starbucks Via pouch
2 Eggs
1/2 Cup Bakers Sugar
1 Dark Chocolate Candy Bar

1 small scoop of espresso beans (crushed)

HOW TO:
1. In a pan, heat up the milk and whipping cream on medium heat until it simmers. Add in Via Package.
2. In a separate bowl, whip the eggs and sugar together until fluffy.
3. Slowly add the simmering milk/coffee mixture to the eggs and continue whisking together.
4. Once all mixed, set in fridge until completely cool (4-6 hours)
5. Using a knife, cut up the candy bar into chocolate slivers.
6. Pour mixture into ice cream maker, add chocolate shredding, crushed espresso beans, and follow manufacturer’s instructions (usually let mix about 20-30 minutes.)
6. Enjoy right away for a soft serve taste or place in freezer proof container and let freeze for 5+ hours to achieve an ice cream consistency.

PS: I am using the KitchenAid Ice Cream Maker attachment for all these recipes and I love it! I recommend it if you already have a KitchenAid and are wanting to get into making ice cream!